View Pit Stop page for race #396 by chengkhee — Ghost race
View profile for Cheng Khee (chengkhee)
Official speed | 68.57 wpm (59.85 seconds elapsed during race) |
---|---|
Race Start | December 29, 2012 8:56:42am UTC |
Race Finish | December 29, 2012 8:57:42am UTC |
Outcome | Win (1 of 4) |
Opponents |
3. ronald2 (61.82 wpm) |
Accuracy | 99.0% |
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. |