View Pit Stop page for race #3502 by thehiep8x — Ghost race
View profile for thehiep (thehiep8x)
| Official speed | 62.92 wpm (65.23 seconds elapsed during race) |
|---|---|
| Race Start | July 14, 2014 3:15:58pm UTC |
| Race Finish | July 14, 2014 3:17:03pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. kewal4ever (54.22 wpm) 4. sskumar (42.86 wpm) |
| Accuracy | 95.0% |
| 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. |