View Pit Stop page for race #123 by anhkiengiang — Ghost race
View profile for thean (anhkiengiang)
Official speed | 61.97 wpm (66.23 seconds elapsed during race) |
---|---|
Race Start | April 23, 2014 1:26:19pm UTC |
Race Finish | April 23, 2014 1:27:25pm UTC |
Outcome | No win (3 of 5) |
Opponents |
2. donnn (65.87 wpm) 4. christina9 (54.44 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. |