View Pit Stop page for race #120 by halimakibb — Ghost race
View profile for Halima (halimakibb)
| Official speed | 86.76 wpm (47.30 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2017 2:20:40pm UTC |
| Race Finish | June 21, 2017 2:21:27pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. sarsippius (83.31 wpm) |
| Accuracy | 98.0% |
| 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. |