View Pit Stop page for race #550 by alamin_typist — Ghost race
View profile for Mohammad (alamin_typist)
Official speed | 71.58 wpm (57.33 seconds elapsed during race) |
---|---|
Race Start | January 7, 2017 1:57:32pm UTC |
Race Finish | January 7, 2017 1:58:29pm UTC |
Outcome | Win (1 of 5) |
Opponents |
4. bexultan (68.31 wpm) 5. deedee09 (64.07 wpm) |
Accuracy | 96.0% |
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. |