View Pit Stop page for race #1243 by kevinhsiung — Ghost race
View profile for Kevin (kevinhsiung)
| Official speed | 77.60 wpm (52.89 seconds elapsed during race) |
|---|---|
| Race Start | August 3, 2013 9:21:37pm UTC |
| Race Finish | August 3, 2013 9:22:30pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. tekiner97 (82.94 wpm) |
| Accuracy | 90.0% |
| 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. |