View Pit Stop page for race #302 by hoipiepeloi — Ghost race
View profile for Marc (hoipiepeloi)
| Official speed | 57.22 wpm (71.72 seconds elapsed during race) |
|---|---|
| Race Start | September 21, 2012 6:15:23pm UTC |
| Race Finish | September 21, 2012 6:16:34pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. z3nith (48.80 wpm) |
| Accuracy | 95.0% |
| 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. |