View Pit Stop page for race #1322 by pppaarraasss — Ghost race
View profile for Paras (pppaarraasss)
| Official speed | 55.33 wpm (74.17 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2016 6:20:11am UTC |
| Race Finish | June 6, 2016 6:21:25am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. juliet666589 (39.08 wpm) |
| Accuracy | 93.0% |
| 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. |