View Pit Stop page for race #433 by ngoctanxyz — Ghost race
View profile for tan (ngoctanxyz)
| Official speed | 44.86 wpm (91.48 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2012 11:10:44am UTC |
| Race Finish | June 23, 2012 11:12:16am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. tai230 (38.54 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. |