View Pit Stop page for race #4533 by herlianzhang — Ghost race
View profile for Herlian (herlianzhang)
Official speed | 76.07 wpm (53.95 seconds elapsed during race) |
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Race Start | September 16, 2018 12:51:39pm UTC |
Race Finish | September 16, 2018 12:52:33pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. arrow0ftime (83.12 wpm) 3. daledc (69.05 wpm) 4. nikitha (67.94 wpm) |
Accuracy | 98.0% |
Points | 62.12 |
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. |