View Pit Stop page for race #10423 by kymdawn — Ghost race
View profile for Kim (kymdawn)
| Official speed | 79.76 wpm (51.45 seconds elapsed during race) |
|---|---|
| Race Start | September 27, 2010 2:34:38am UTC |
| Race Finish | September 27, 2010 2:35:29am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. rmeyes (67.55 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. |