View Pit Stop page for race #331 by celal.ibrahimxelilov@gmail.com — Ghost race
View profile for celal (celal.ibrahimxelilov@gmail.com)
| Official speed | 54.40 wpm (75.44 seconds elapsed during race) |
|---|---|
| Race Start | August 3, 2016 5:57:37pm UTC |
| Race Finish | August 3, 2016 5:58:53pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. agrus (65.10 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. |