View Pit Stop page for race #465 by reverend65 — Ghost race
View profile for Steve (reverend65)
| Official speed | 46.15 wpm (88.93 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2011 6:16:10pm UTC |
| Race Finish | October 13, 2011 6:17:39pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
4. justtis (46.54 wpm) |
| Accuracy | 93.0% |
| 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. |