View Pit Stop page for race #354 by tasvirul — Ghost race
View profile for Tasvirul (tasvirul)
| Official speed | 68.11 wpm (60.26 seconds elapsed during race) |
|---|---|
| Race Start | September 7, 2016 7:14:14pm UTC |
| Race Finish | September 7, 2016 7:15:14pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. oisin_mc (102.81 wpm) 3. jleegreene (68.73 wpm) |
| Accuracy | 93.0% |
| 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. |