View Pit Stop page for race #22 by luxuemei — Ghost race
View profile for lu xuemei (luxuemei)
| Official speed | 40.36 wpm (101.68 seconds elapsed during race) |
|---|---|
| Race Start | April 11, 2012 8:23:41am UTC |
| Race Finish | April 11, 2012 8:25:23am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. zhoumei (40.10 wpm) 4. jafor_2k8 (35.68 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. |