View Pit Stop page for race #12 by ribbit — Ghost race
View profile for Brett (ribbit)
| Official speed | 84.83 wpm (48.38 seconds elapsed during race) |
|---|---|
| Race Start | December 15, 2009 2:29:29am UTC |
| Race Finish | December 15, 2009 2:30:18am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. franko (100.96 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. |