View Pit Stop page for race #75 by kompo — Ghost race
View profile for kompo (kompo)
| Official speed | 48.79 wpm (84.12 seconds elapsed during race) |
|---|---|
| Race Start | May 12, 2014 6:39:01am UTC |
| Race Finish | May 12, 2014 6:40:26am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. rishirajput (55.11 wpm) |
| Accuracy | 92.0% |
| 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. |