View Pit Stop page for race #19 by typer4lyfe — Ghost race
View profile for Ray (typer4lyfe)
| Official speed | 87.71 wpm (46.79 seconds elapsed during race) |
|---|---|
| Race Start | December 9, 2010 6:59:17pm UTC |
| Race Finish | December 9, 2010 7:00:04pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. slowlightning (90.08 wpm) 3. j_rrific (60.97 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. |