View Pit Stop page for race #248 by rina23 — Ghost race
View profile for 🇲🇬 Rina (rina23)
| Official speed | 69.72 wpm (58.86 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2016 3:10:10pm UTC |
| Race Finish | June 6, 2016 3:11:09pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
5. okirnap (57.69 wpm) |
| Accuracy | 93.0% |
| 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. |