View Pit Stop page for race #669 by poetastrophe — Ghost race
View profile for Christoffer (poetastrophe)
| Official speed | 41.04 wpm (100.00 seconds elapsed during race) |
|---|---|
| Race Start | October 28, 2013 5:16:53pm UTC |
| Race Finish | October 28, 2013 5:18:33pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. stevn (41.22 wpm) |
| Accuracy | 83.0% |
| 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. |