View Pit Stop page for race #199 by n0thingn3ss — Ghost race
View profile for le (n0thingn3ss)
| Official speed | 62.05 wpm (66.14 seconds elapsed during race) |
|---|---|
| Race Start | August 26, 2009 11:11:43am UTC |
| Race Finish | August 26, 2009 11:12:49am UTC |
| Outcome | Win (1 of 4) |
| 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. |