View Pit Stop page for race #568 by ottr — Ghost race
View profile for Edward (ottr)
| Official speed | 41.67 wpm (98.49 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2010 4:51:58am UTC |
| Race Finish | October 7, 2010 4:53:36am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. orzninja (57.55 wpm) 3. mrfixit42 (41.49 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. |