View Pit Stop page for race #3799 by fkt92 — Ghost race
View profile for fatima (fkt92)
Official speed | 49.17 wpm (83.47 seconds elapsed during race) |
---|---|
Race Start | March 31, 2017 3:10:27pm UTC |
Race Finish | March 31, 2017 3:11:50pm UTC |
Outcome | No win (3 of 5) |
Opponents |
5. opiumonom (42.68 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. |