View Pit Stop page for race #177 by polystyrene — Ghost race
View profile for Haris (polystyrene)
| Official speed | 81.38 wpm (50.43 seconds elapsed during race) |
|---|---|
| Race Start | September 15, 2013 6:00:30am UTC |
| Race Finish | September 15, 2013 6:01:21am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. agarwaltechniques (88.78 wpm) 4. swashbuckle (72.55 wpm) |
| Accuracy | 95.0% |
| 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. |