View Pit Stop page for race #3139 by mohitsh114 — Ghost race
View profile for Alfred (mohitsh114)
| Official speed | 71.58 wpm (57.33 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2016 9:35:45am UTC |
| Race Finish | September 22, 2016 9:36:42am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. pvivek (54.53 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. |