View Pit Stop page for race #482 by wan_shi_tong — Ghost race
View profile for Wan Shi Tong (wan_shi_tong)
Official speed | 58.81 wpm (69.78 seconds elapsed during race) |
---|---|
Race Start | September 26, 2013 11:30:22pm UTC |
Race Finish | September 26, 2013 11:31:32pm UTC |
Outcome | No win (3 of 3) |
Opponents |
1. blazemkwii (71.37 wpm) |
Accuracy | 89.0% |
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. |