View Pit Stop page for race #2119 by foopoop — Ghost race
View profile for argelfaster (foopoop)
| Official speed | 101.28 wpm (40.52 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2011 2:40:03am UTC |
| Race Finish | July 15, 2011 2:40:44am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. ilyakleyman (89.76 wpm) |
| Accuracy | 98.0% |
| 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. |