View Pit Stop page for race #2533 by mirasravi — Ghost race
View profile for R4v1 (mirasravi)
| Official speed | 73.55 wpm (55.80 seconds elapsed during race) |
|---|---|
| Race Start | April 23, 2012 2:14:57pm UTC |
| Race Finish | April 23, 2012 2:15:53pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. thanhchuyen (69.34 wpm) |
| Accuracy | 92.0% |
| 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. |