View Pit Stop page for race #171 by ali_mohammad222 — Ghost race
View profile for Ali (ali_mohammad222)
| Official speed | 34.87 wpm (117.69 seconds elapsed during race) |
|---|---|
| Race Start | November 27, 2015 6:57:22am UTC |
| Race Finish | November 27, 2015 6:59:20am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. shahintaj (26.30 wpm) |
| Accuracy | 85.0% |
| 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. |