View Pit Stop page for race #205 by patpatpatpatpat — Ghost race
View profile for patpatpatpat (patpatpatpatpat)
| Official speed | 81.28 wpm (50.49 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2010 11:56:18pm UTC |
| Race Finish | May 11, 2010 11:57:09pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. chuchoespanto (67.43 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. |