View Pit Stop page for race #2388 by afiq101 — Ghost race
View profile for muhammad afiq (afiq101)
| Official speed | 59.05 wpm (69.50 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2016 4:23:31pm UTC |
| Race Finish | April 10, 2016 4:24:41pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. finn7736 (53.07 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. |