View Pit Stop page for race #4 by he254678 — Ghost race
View profile for Heng (he254678)
Official speed | 34.99 wpm (117.29 seconds elapsed during race) |
---|---|
Race Start | May 19, 2017 11:51:20am UTC |
Race Finish | May 19, 2017 11:53:18am UTC |
Outcome | Win (1 of 3) |
Opponents |
2. forcer (34.02 wpm) 3. koninw202 (29.92 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. |