View Pit Stop page for race #120 by cpt_price — Ghost race
View profile for Kebab (cpt_price)
| Official speed | 54.28 wpm (75.61 seconds elapsed during race) |
|---|---|
| Race Start | June 4, 2016 7:36:51am UTC |
| Race Finish | June 4, 2016 7:38:06am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. ankara06 (55.64 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. |