View Pit Stop page for race #103 by jsoccerdude@msn.com — Ghost race
View profile for pizza (jsoccerdude@msn.com)
| Official speed | 64.04 wpm (64.08 seconds elapsed during race) |
|---|---|
| Race Start | April 8, 2010 4:02:35pm UTC |
| Race Finish | April 8, 2010 4:03:39pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. kmblowe (73.83 wpm) 4. dumpling (53.63 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. |