View Pit Stop page for race #1929 by jenz36 — Ghost race
| Official speed | 84.49 wpm (48.57 seconds elapsed during race) |
|---|---|
| Race Start | October 3, 2010 2:18:52pm UTC |
| Race Finish | October 3, 2010 2:19:40pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. rbarlow (85.22 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. |