View Pit Stop page for race #182 by dzikriad — Ghost race
View profile for TB (dzikriad)
| Official speed | 78.83 wpm (52.06 seconds elapsed during race) |
|---|---|
| Race Start | October 15, 2015 8:04:02am UTC |
| Race Finish | October 15, 2015 8:04:54am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. ali110imdad (51.26 wpm) |
| Accuracy | 92.0% |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |