View Pit Stop page for race #166 by sisbug4 — Ghost race
View profile for Sisbug4 (sisbug4)
| Official speed | 51.69 wpm (79.40 seconds elapsed during race) |
|---|---|
| Race Start | March 11, 2012 9:43:36pm UTC |
| Race Finish | March 11, 2012 9:44:55pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
4. kabrab (58.86 wpm) |
| Accuracy | 85.0% |
| 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. |