View Pit Stop page for race #76 by rosuoammdo — Ghost race
View profile for Joey (rosuoammdo)
Official speed | 96.04 wpm (42.73 seconds elapsed during race) |
---|---|
Race Start | August 30, 2010 1:42:55am UTC |
Race Finish | August 30, 2010 1:43:38am UTC |
Outcome | Win (1 of 2) |
Opponents |
2. typerlouis (72.17 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. |