View Pit Stop page for race #309 by whcheng — Ghost race
View profile for hao (whcheng)
| Official speed | 41.10 wpm (99.85 seconds elapsed during race) |
|---|---|
| Race Start | January 4, 2016 10:30:58am UTC |
| Race Finish | January 4, 2016 10:32:38am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. dehigaspage (44.62 wpm) |
| Accuracy | 93.0% |
| 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. |