View Pit Stop page for race #1101 by minhlucky — Ghost race
View profile for gold (minhlucky)
| Official speed | 52.24 wpm (78.56 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2012 4:29:22pm UTC |
| Race Finish | April 26, 2012 4:30:41pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. ricstc (59.56 wpm) |
| Accuracy | 90.0% |
| 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. |