View Pit Stop page for race #174 by mohdaqibriaz — Ghost race
View profile for Aqib (mohdaqibriaz)
| Official speed | 66.76 wpm (61.47 seconds elapsed during race) |
|---|---|
| Race Start | June 10, 2014 7:24:26am UTC |
| Race Finish | June 10, 2014 7:25:28am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. ouifumertue (51.49 wpm) |
| Accuracy | 98.0% |
| 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. |