View Pit Stop page for race #117 by xu_nghe — Ghost race
View profile for Hồ Văn (xu_nghe)
Official speed | 42.37 wpm (96.86 seconds elapsed during race) |
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Race Start | October 24, 2011 10:29:51am UTC |
Race Finish | October 24, 2011 10:31:28am UTC |
Outcome | No win (4 of 5) |
Opponents |
1. giatuong (55.09 wpm) |
Accuracy | 97.0% |
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. |