View Pit Stop page for race #19 by thomasqian — Ghost race
View profile for Thomas (thomasqian)
| Official speed | 76.34 wpm (53.76 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2011 8:26:28pm UTC |
| Race Finish | July 28, 2011 8:27:22pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. jmc2000 (60.05 wpm) |
| Accuracy | 94.0% |
| 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. |