View Pit Stop page for race #200 by rickyteacher2011 — Ghost race
View profile for 你们很慢噢～ (rickyteacher2011)
| Official speed | 76.39 wpm (53.72 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2012 2:20:24am UTC |
| Race Finish | April 17, 2012 2:21:18am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. proking (56.29 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. |