View Pit Stop page for race #10 by tingtinkyting — Ghost race
View profile for Ting (tingtinkyting)
| Official speed | 54.62 wpm (75.14 seconds elapsed during race) |
|---|---|
| Race Start | February 2, 2013 5:32:12pm UTC |
| Race Finish | February 2, 2013 5:33:27pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. s4int (39.36 wpm) |
| Accuracy | 96.0% |
| 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. |