View Pit Stop page for race #9 by stackdocklet — Ghost race
View profile for Andrean (stackdocklet)
| Official speed | 56.52 wpm (72.61 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2012 3:28:04pm UTC |
| Race Finish | April 26, 2012 3:29:16pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. akaro (48.15 wpm) |
| Accuracy | 94.0% |
| 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. |