View Pit Stop page for race #3790 by gerri — Ghost race
View profile for Gerri (gerri)
Official speed | 59.70 wpm (68.74 seconds elapsed during race) |
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Race Start | January 7, 2011 8:03:19pm UTC |
Race Finish | January 7, 2011 8:04:28pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. brochefamily95 (57.50 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. |