View Pit Stop page for race #3647 by linzhiyong — Ghost race
View profile for 林志勇 (linzhiyong)
| Official speed | 73.16 wpm (56.10 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2012 11:51:27pm UTC |
| Race Finish | February 11, 2012 11:52:23pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. teddylie (72.11 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. |