View Pit Stop page for race #6901 by grrarg — Ghost race
View profile for ryan (grrarg)
| Official speed | 82.62 wpm (49.67 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2009 3:38:03pm UTC |
| Race Finish | September 1, 2009 3:38:53pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. capncakes (86.36 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. |