View Pit Stop page for race #1311 by floydian — Ghost race
View profile for asdf (floydian)
| Official speed | 67.03 wpm (61.23 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2010 12:09:06am UTC |
| Race Finish | May 23, 2010 12:10:07am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. xul1 (86.25 wpm) 2. naaner (68.52 wpm) 4. wonderwave2 (66.33 wpm) |
| 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. |