View Pit Stop page for race #263 by necrocyanide — Ghost race
View profile for Eric (necrocyanide)
| Official speed | 57.16 wpm (71.80 seconds elapsed during race) |
|---|---|
| Race Start | September 16, 2009 3:17:43pm UTC |
| Race Finish | September 16, 2009 3:18:55pm UTC |
| Outcome | No win (5 of 5) |
| 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. |