View Pit Stop page for race #18 by steveleeb — Ghost race
View profile for steveleeb (steveleeb)
| Official speed | 84.18 wpm (48.75 seconds elapsed during race) |
|---|---|
| Race Start | September 16, 2013 4:24:11pm UTC |
| Race Finish | September 16, 2013 4:25:00pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. baezilisk (76.14 wpm) 5. ldmatos (55.16 wpm) |
| Accuracy | 93.0% |
| 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. |