View Pit Stop page for race #304 by katran — Ghost race
View profile for Olzh (katran)
Official speed | 38.28 wpm (107.21 seconds elapsed during race) |
---|---|
Race Start | February 27, 2013 12:52:16pm UTC |
Race Finish | February 27, 2013 12:54:03pm UTC |
Outcome | No win (4 of 4) |
Opponents |
1. kit19891008 (60.52 wpm) 2. feri_hk (56.92 wpm) |
Accuracy | 91.0% |
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. |