View Pit Stop page for race #1298 by kamiye — Ghost race
View profile for Kamiye (kamiye)
| Official speed | 60.64 wpm (67.68 seconds elapsed during race) |
|---|---|
| Race Start | March 23, 2016 9:13:34am UTC |
| Race Finish | March 23, 2016 9:14:42am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
4. abc_cs (65.64 wpm) |
| Accuracy | 90.0% |
| 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. |