View Pit Stop page for race #1211 by leesemm — Ghost race
View profile for Lisa (leesemm)
| Official speed | 60.47 wpm (67.87 seconds elapsed during race) |
|---|---|
| Race Start | May 12, 2010 2:54:12pm UTC |
| Race Finish | May 12, 2010 2:55:20pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. oneday_2am (53.12 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. |