View Pit Stop page for race #3971 by asmaa_soma — Ghost race
View profile for asmaa (asmaa_soma)
| Official speed | 50.00 wpm (82.08 seconds elapsed during race) |
|---|---|
| Race Start | June 5, 2017 5:51:54pm UTC |
| Race Finish | June 5, 2017 5:53:16pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. ahora (55.58 wpm) |
| Accuracy | 95.0% |
| 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. |