View Pit Stop page for race #1308 by juwan.najera17@outlook.com — Ghost race
View profile for Juan (juwan.najera17@outlook.com)
Official speed | 79.21 wpm (51.81 seconds elapsed during race) |
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Race Start | March 18, 2015 3:00:44pm UTC |
Race Finish | March 18, 2015 3:01:36pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. cantstoproberto (54.61 wpm) |
Accuracy | 96.0% |
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. |