View Pit Stop page for race #777 by progress_2010 — Ghost race
View profile for Katie (progress_2010)
| Official speed | 60.45 wpm (67.89 seconds elapsed during race) |
|---|---|
| Race Start | February 26, 2010 11:35:01am UTC |
| Race Finish | February 26, 2010 11:36:09am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. dragon261 (51.07 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. |