View Pit Stop page for race #1710 by faithisfear — Ghost race
View profile for Chris (faithisfear)
| Official speed | 79.71 wpm (51.49 seconds elapsed during race) |
|---|---|
| Race Start | February 25, 2011 9:14:40pm UTC |
| Race Finish | February 25, 2011 9:15:31pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. thebestatbeingthegreatest (80.12 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. |