View Pit Stop page for race #1139 by gustr — Ghost race
View profile for gustr (gustr)
| Official speed | 60.98 wpm (67.30 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2011 2:29:35pm UTC |
| Race Finish | July 12, 2011 2:30:42pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. saiganesh7 (68.90 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. |