View Pit Stop page for race #1603 by dmar — Ghost race
| Official speed | 84.54 wpm (48.55 seconds elapsed during race) |
|---|---|
| Race Start | October 15, 2009 7:13:18pm UTC |
| Race Finish | October 15, 2009 7:14:07pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. rayndy1 (86.52 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. |