View Pit Stop page for race #1119 by miahm — Ghost race
View profile for Mojahid (miahm)
| Official speed | 58.90 wpm (69.68 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2014 10:30:47pm UTC |
| Race Finish | September 19, 2014 10:31:56pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. javajava (49.78 wpm) |
| Accuracy | 94.0% |
| 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. |