View Pit Stop page for race #893 by gilanganggara27 — Ghost race
View profile for whirlpool (gilanganggara27)
| Official speed | 73.90 wpm (55.53 seconds elapsed during race) |
|---|---|
| Race Start | December 26, 2011 2:25:53am UTC |
| Race Finish | December 26, 2011 2:26:49am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. csq_ (73.60 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. |