View Pit Stop page for race #870 by arizalseptianbaharsyah — Ghost race
View profile for arizal (arizalseptianbaharsyah)
| Official speed | 38.49 wpm (106.63 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2017 3:05:37pm UTC |
| Race Finish | May 25, 2017 3:07:24pm UTC |
| Outcome | Win (1 of 5) |
| 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. |