View Pit Stop page for race #1783 by no_quitting — Ghost race
View profile for No quitting (no_quitting)
Official speed | 112.66 wpm (36.43 seconds elapsed during race) |
---|---|
Race Start | August 17, 2012 10:29:09am UTC |
Race Finish | August 17, 2012 10:29:46am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. aaronwham (110.06 wpm) 3. lebao (85.53 wpm) 4. miajs (78.94 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. |