View Pit Stop page for race #2630 by vvn_g — Ghost race
View profile for vivian (vvn_g)
Official speed | 93.04 wpm (44.11 seconds elapsed during race) |
---|---|
Race Start | September 10, 2013 3:47:04pm UTC |
Race Finish | September 10, 2013 3:47:48pm UTC |
Outcome | Win (1 of 4) |
Opponents |
4. lastdeath8 (52.58 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. |