View Pit Stop page for race #221 by kalq — Ghost race
Official speed | 93.50 wpm (43.89 seconds elapsed during race) |
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Race Start | November 2, 2012 1:02:22am UTC |
Race Finish | November 2, 2012 1:03:06am UTC |
Outcome | Win (1 of 5) |
Opponents |
4. phamanhduy1990 (71.10 wpm) |
Accuracy | 95.0% |
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. |