View Pit Stop page for race #5134 by afiq101 — Ghost race
View profile for muhammad afiq (afiq101)
| Official speed | 49.24 wpm (83.35 seconds elapsed during race) |
|---|---|
| Race Start | September 3, 2017 3:10:40pm UTC |
| Race Finish | September 3, 2017 3:12:03pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. marklibid (78.95 wpm) |
| Accuracy | 95.0% |
| Points | 40.22 |
| 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. |