View Pit Stop page for race #869 by felipekde — Ghost race
View profile for Felipe (felipekde)
| Official speed | 54.14 wpm (75.80 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2015 4:40:57am UTC |
| Race Finish | June 1, 2015 4:42:13am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. sunilkumar1095 (51.60 wpm) 4. baylon (50.67 wpm) |
| Accuracy | 90.0% |
| 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. |