View Pit Stop page for race #4933 by x_missin_pgl_2008_x — Ghost race
View profile for Matilda (x_missin_pgl_2008_x)
| Official speed | 60.54 wpm (67.79 seconds elapsed during race) |
|---|---|
| Race Start | January 16, 2016 3:22:55pm UTC |
| Race Finish | January 16, 2016 3:24:03pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. bipinkumarmp (58.81 wpm) |
| Accuracy | 87.0% |
| 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. |