View Pit Stop page for race #10 by sharaf — Ghost race
View profile for Sharaf (sharaf)
| Official speed | 52.28 wpm (78.50 seconds elapsed during race) |
|---|---|
| Race Start | April 25, 2015 6:18:02am UTC |
| Race Finish | April 25, 2015 6:19:20am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. alderielr3 (54.99 wpm) |
| Accuracy | 97.0% |
| 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. |