View Pit Stop page for race #92 by smartbread — Ghost race
View profile for Johnny (smartbread)
| Official speed | 46.48 wpm (88.30 seconds elapsed during race) |
|---|---|
| Race Start | April 11, 2012 3:53:59pm UTC |
| Race Finish | April 11, 2012 3:55:28pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. talo050291 (43.72 wpm) |
| Accuracy | 77.0% |
| 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. |