View Pit Stop page for race #3699 by buuvinhpro — Ghost race
View profile for Buu Vinh (buuvinhpro)
Official speed | 79.68 wpm (51.51 seconds elapsed during race) |
---|---|
Race Start | May 9, 2013 7:48:08am UTC |
Race Finish | May 9, 2013 7:49:00am UTC |
Outcome | Win (1 of 2) |
Opponents |
2. nina_217 (75.98 wpm) |
Accuracy | 98.0% |
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. |