View Pit Stop page for race #1391 by showaid — Ghost race
View profile for HyunWoo (showaid)
Official speed | 59.49 wpm (68.99 seconds elapsed during race) |
---|---|
Race Start | March 10, 2015 6:03:55am UTC |
Race Finish | March 10, 2015 6:05:04am UTC |
Outcome | No win (2 of 4) |
Opponents |
4. nglok (54.50 wpm) |
Accuracy | 97.0% |
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. |