View Pit Stop page for race #1194 by ngocvuong — Ghost race
View profile for ╬♥♦♣♠╬ (ngocvuong)
| Official speed | 43.26 wpm (94.87 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2013 12:05:00pm UTC |
| Race Finish | June 9, 2013 12:06:35pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. arun808 (69.14 wpm) |
| Accuracy | 86.0% |
| 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. |