View Pit Stop page for race #3969 by elginz — Ghost race
View profile for Elgin™ (elginz)
Official speed | 75.97 wpm (54.02 seconds elapsed during race) |
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Race Start | September 14, 2013 4:21:58pm UTC |
Race Finish | September 14, 2013 4:22:52pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. yogs (102.49 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. |