View Pit Stop page for race #1850 by maxdwolf — Ghost race
View profile for Max (maxdwolf)
| Official speed | 61.48 wpm (66.75 seconds elapsed during race) |
|---|---|
| Race Start | February 12, 2011 4:59:34am UTC |
| Race Finish | February 12, 2011 5:00:41am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. rportnoy (55.33 wpm) 3. rrraaadddaaa (54.76 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. |