View Pit Stop page for race #32 by 4justin.oh@gmail.com — Ghost race
View profile for JJ (4justin.oh@gmail.com)
Official speed | 72.78 wpm (56.39 seconds elapsed during race) |
---|---|
Race Start | November 21, 2012 1:18:53am UTC |
Race Finish | November 21, 2012 1:19:49am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. shorty1330 (58.02 wpm) |
Accuracy | 91.0% |
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. |