View Pit Stop page for race #1126 by zachlloyd — Ghost race
View profile for Zach (zachlloyd)
Official speed | 57.68 wpm (71.15 seconds elapsed during race) |
---|---|
Race Start | January 2, 2011 8:33:09pm UTC |
Race Finish | January 2, 2011 8:34:20pm UTC |
Outcome | No win (3 of 3) |
Opponents |
1. ltplissken (72.48 wpm) 2. nevrclevr (68.71 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. |