View Pit Stop page for race #3767 by ahsaanfd1 — Ghost race
View profile for Wasim (ahsaanfd1)
| Official speed | 65.92 wpm (62.26 seconds elapsed during race) |
|---|---|
| Race Start | April 1, 2016 6:30:37pm UTC |
| Race Finish | April 1, 2016 6:31:39pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. constantinos (58.28 wpm) 3. elvin1990 (52.86 wpm) 4. angelow (45.29 wpm) |
| Accuracy | 92.0% |
| 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. |