View Pit Stop page for race #263 by psktam — Ghost race
View profile for Peter (psktam)
| Official speed | 79.43 wpm (51.67 seconds elapsed during race) |
|---|---|
| Race Start | April 8, 2011 5:53:11pm UTC |
| Race Finish | April 8, 2011 5:54:03pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. emrick (78.44 wpm) 3. peeholepincher (75.69 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. |