View Pit Stop page for race #1596 by spacey333 — Ghost race
View profile for Stacey (spacey333)
Official speed | 79.69 wpm (51.50 seconds elapsed during race) |
---|---|
Race Start | May 2, 2011 6:25:55pm UTC |
Race Finish | May 2, 2011 6:26:47pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. ragtag (67.51 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. |