View Pit Stop page for race #3117 by phupx_55 — Ghost race
View profile for phu (phupx_55)
| Official speed | 54.79 wpm (74.90 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2012 7:27:13am UTC |
| Race Finish | May 7, 2012 7:28:28am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. mat_eo (81.53 wpm) 2. udon (76.99 wpm) |
| Accuracy | 93.0% |
| 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. |