View Pit Stop page for race #1792 by hcj1100 — Ghost race
View profile for hugo (hcj1100)
| Official speed | 62.93 wpm (65.22 seconds elapsed during race) |
|---|---|
| Race Start | October 19, 2009 10:11:23pm UTC |
| Race Finish | October 19, 2009 10:12:28pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. shadow72927 (56.28 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. |