View Pit Stop page for race #15 by smousten — Ghost race
View profile for Søren (smousten)
| Official speed | 68.43 wpm (59.97 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2012 2:48:04pm UTC |
| Race Finish | October 13, 2012 2:49:04pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. aaltar (77.33 wpm) |
| Accuracy | 87.0% |
| 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. |