View Pit Stop page for race #49 by pherric0xide — Ghost race
View profile for David (pherric0xide)
| Official speed | 42.88 wpm (95.71 seconds elapsed during race) |
|---|---|
| Race Start | September 15, 2011 11:16:51pm UTC |
| Race Finish | September 15, 2011 11:18:26pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. greghinton (51.34 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. |