View Pit Stop page for race #539 by goslund — Ghost race
View profile for Gretchen (goslund)
| Official speed | 53.61 wpm (76.55 seconds elapsed during race) |
|---|---|
| Race Start | October 25, 2010 7:07:04pm UTC |
| Race Finish | October 25, 2010 7:08:21pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. magmag (47.86 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. |