View Pit Stop page for race #1872 by munkhbayar_mugi131 — Ghost race
View profile for MUGI (munkhbayar_mugi131)
| Official speed | 47.35 wpm (86.67 seconds elapsed during race) |
|---|---|
| Race Start | January 17, 2016 4:53:15am UTC |
| Race Finish | January 17, 2016 4:54:41am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. tuzy (57.56 wpm) |
| Accuracy | 89.0% |
| 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. |