View Pit Stop page for race #2463 by dzaito — Ghost race
View profile for Hong (dzaito)
Official speed | 67.29 wpm (60.99 seconds elapsed during race) |
---|---|
Race Start | June 13, 2016 9:04:07am UTC |
Race Finish | June 13, 2016 9:05:08am UTC |
Outcome | No win (3 of 3) |
Opponents |
1. lavecoi (75.53 wpm) 2. minhluan1590 (71.81 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. |