View Pit Stop page for race #5 by kys519 — Ghost race
View profile for p2nis (kys519)
| Official speed | 71.69 wpm (57.25 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2010 1:28:45am UTC |
| Race Finish | March 31, 2010 1:29:43am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. tamas (72.27 wpm) 3. ccc36933 (68.40 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. |