View Pit Stop page for race #730 by hakujou — Ghost race
View profile for Hakujou (hakujou)
Official speed | 95.66 wpm (42.90 seconds elapsed during race) |
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Race Start | November 7, 2014 8:29:28am UTC |
Race Finish | November 7, 2014 8:30:11am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. aaindtharivalan_p (94.87 wpm) 3. ofmercan (79.34 wpm) |
Accuracy | 89.0% |
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. |