View Pit Stop page for race #320 by anhhungcolao — Ghost race
View profile for duong (anhhungcolao)
| Official speed | 38.22 wpm (107.38 seconds elapsed during race) |
|---|---|
| Race Start | July 25, 2013 4:42:16pm UTC |
| Race Finish | July 25, 2013 4:44:04pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. raburt (54.65 wpm) |
| Accuracy | 88.0% |
| 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. |