View Pit Stop page for race #206 by licheng — Ghost race
View profile for cheng (licheng)
| Official speed | 34.68 wpm (118.34 seconds elapsed during race) |
|---|---|
| Race Start | July 21, 2014 9:09:49am UTC |
| Race Finish | July 21, 2014 9:11:47am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 93.0% |
| 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. |