View Pit Stop page for race #50 by yaminmhd — Ghost race
View profile for Yamin (yaminmhd)
Official speed | 59.28 wpm (69.23 seconds elapsed during race) |
---|---|
Race Start | July 2, 2018 3:52:19am UTC |
Race Finish | July 2, 2018 3:53:28am UTC |
Outcome | No win (2 of 4) |
Opponents |
3. niccster10 (51.30 wpm) |
Accuracy | 94.0% |
Points | 48.41 |
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. |