View Pit Stop page for race #10567 by bigd4316 — Ghost race
View profile for David (bigd4316)
| Official speed | 105.42 wpm (38.93 seconds elapsed during race) |
|---|---|
| Race Start | March 3, 2010 7:02:48am UTC |
| Race Finish | March 3, 2010 7:03:27am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. davidj123256 (88.78 wpm) 4. gigi93 (73.33 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. |