View Pit Stop page for race #346 by erw_learning_colemak — Ghost race
View profile for Erik (Colemak) (erw_learning_colemak)
| Official speed | 57.63 wpm (71.21 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2011 9:37:18pm UTC |
| Race Finish | April 15, 2011 9:38:29pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. 50purple (59.62 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. |