View Pit Stop page for race #1850 by thuan_hng — Ghost race
View profile for thuan_hng (thuan_hng)
| Official speed | 64.37 wpm (63.76 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2011 2:45:06pm UTC |
| Race Finish | July 9, 2011 2:46:09pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. netman (57.09 wpm) 4. vpsj (49.67 wpm) |
| Accuracy | 96.0% |
| 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. |