View Pit Stop page for race #1955 by tomthecat94 — Ghost race
View profile for Tôm (tomthecat94)
| Official speed | 92.22 wpm (44.50 seconds elapsed during race) |
|---|---|
| Race Start | June 5, 2012 4:39:01pm UTC |
| Race Finish | June 5, 2012 4:39:45pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. tac_ke_bong94 (67.08 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. |