View Pit Stop page for race #1006 by pawitzmu — Ghost race
View profile for pawitz (pawitzmu)
| Official speed | 88.30 wpm (46.48 seconds elapsed during race) |
|---|---|
| Race Start | April 11, 2011 5:52:42am UTC |
| Race Finish | April 11, 2011 5:53:29am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. someone16 (67.95 wpm) 3. arska86 (60.63 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. |