View Pit Stop page for race #4 by difourian — Ghost race
View profile for Jongmin (difourian)
| Official speed | 57.80 wpm (71.00 seconds elapsed during race) |
|---|---|
| Race Start | November 14, 2011 8:55:09pm UTC |
| Race Finish | November 14, 2011 8:56:20pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. teacup (78.61 wpm) |
| Accuracy | 94.0% |
| 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. |