Hakujou (hakujou)

Race #730

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Official speed 95.66 wpm (42.90 seconds elapsed during race)
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.