View Pit Stop page for race #1017 by mcgee_00 — Ghost race
View profile for Steve (mcgee_00)
Official speed | 82.28 wpm (49.88 seconds elapsed during race) |
---|---|
Race Start | August 8, 2010 6:15:05pm UTC |
Race Finish | August 8, 2010 6:15:54pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. fergieferg (55.89 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. |