View Pit Stop page for race #1491 by rrraaadddaaa — Ghost race
View profile for T-bage (rrraaadddaaa)
| Official speed | 54.76 wpm (74.95 seconds elapsed during race) |
|---|---|
| Race Start | February 12, 2011 4:59:34am UTC |
| Race Finish | February 12, 2011 5:00:49am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. maxdwolf (61.48 wpm) 2. rportnoy (55.33 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. |