View Pit Stop page for race #250 by nuh__yamin — Ghost race
View profile for Nuh (nuh__yamin)
Official speed | 62.35 wpm (65.82 seconds elapsed during race) |
---|---|
Race Start | March 20, 2013 9:03:50pm UTC |
Race Finish | March 20, 2013 9:04:56pm UTC |
Outcome | No win (4 of 4) |
Opponents |
1. jl99 (96.41 wpm) 2. shirley56 (89.61 wpm) 3. roflmax (82.12 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. |