View Pit Stop page for race #43 by jackliu2011 — Ghost race
View profile for Liu (jackliu2011)
| Official speed | 55.62 wpm (73.79 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2011 10:56:04am UTC |
| Race Finish | October 11, 2011 10:57:18am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. ymca_10 (47.92 wpm) 4. thang9977 (46.18 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. |