View Pit Stop page for race #873 by styrofoamboots — Ghost race
View profile for David (styrofoamboots)
| Official speed | 84.22 wpm (48.73 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2012 6:19:08pm UTC |
| Race Finish | September 11, 2012 6:19:57pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. l3pik (78.63 wpm) |
| Accuracy | 96.0% |
| 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. |