View Pit Stop page for race #337 by typo11 — Ghost race
View profile for typo11 (typo11)
| Official speed | 29.32 wpm (139.97 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2011 5:36:26am UTC |
| Race Finish | August 5, 2011 5:38:46am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. dev_lee (39.66 wpm) |
| Accuracy | 89.0% |
| 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. |