View Pit Stop page for race #510 by ori0n — Ghost race
View profile for oRi0n (ori0n)
Official speed | 90.38 wpm (45.41 seconds elapsed during race) |
---|---|
Race Start | January 19, 2012 6:16:30pm UTC |
Race Finish | January 19, 2012 6:17:15pm UTC |
Outcome | Win (1 of 5) |
Opponents |
4. kazspazz (70.75 wpm) 5. abhipro7 (61.69 wpm) |
Accuracy | 93.0% |
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. |