View Pit Stop page for race #131 by 12333211 — Ghost race
View profile for Hiu Pang (12333211)
Official speed | 57.69 wpm (71.14 seconds elapsed during race) |
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Race Start | June 8, 2011 2:40:13am UTC |
Race Finish | June 8, 2011 2:41:24am UTC |
Outcome | No win (3 of 5) |
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. |