View Pit Stop page for race #3 by norfor22 — Ghost race
View profile for Noam (norfor22)
| Official speed | 51.01 wpm (80.45 seconds elapsed during race) |
|---|---|
| Race Start | April 4, 2011 3:47:19pm UTC |
| Race Finish | April 4, 2011 3:48:40pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. mongolia (61.63 wpm) 3. jmc2000 (61.43 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. |