View Pit Stop page for race #119 by anthony104 — Ghost race
View profile for Anthony (anthony104)
| Official speed | 64.09 wpm (64.04 seconds elapsed during race) |
|---|---|
| Race Start | February 17, 2011 6:16:50am UTC |
| Race Finish | February 17, 2011 6:17:54am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. jeeble (63.33 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. |