View Pit Stop page for race #29 by winx — Ghost race
View profile for Duy Thang (winx)
Official speed | 63.78 wpm (64.35 seconds elapsed during race) |
---|---|
Race Start | March 14, 2012 11:32:37am UTC |
Race Finish | March 14, 2012 11:33:41am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. solovelychelle (75.48 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. |