View Pit Stop page for race #24 by gh_ost — Ghost race
View profile for Sanzhar (gh_ost)
Official speed | 30.11 wpm (136.30 seconds elapsed during race) |
---|---|
Race Start | November 4, 2013 6:56:33am UTC |
Race Finish | November 4, 2013 6:58:49am UTC |
Outcome | No win (4 of 4) |
Opponents |
3. alvinpiter (45.49 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. |