View Pit Stop page for race #995 by phuochoa — Ghost race
View profile for hoa (phuochoa)
| Official speed | 58.16 wpm (70.56 seconds elapsed during race) |
|---|---|
| Race Start | May 26, 2011 2:12:36am UTC |
| Race Finish | May 26, 2011 2:13:47am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. alf_m (56.31 wpm) |
| Accuracy | 95.0% |
| 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. |