View Pit Stop page for race #14463 by nozden — Ghost race
View profile for のずでぬ (nozden)
| Official speed | 120.35 wpm (34.10 seconds elapsed during race) |
|---|---|
| Race Start | March 16, 2010 5:15:28pm UTC |
| Race Finish | March 16, 2010 5:16:02pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. arenasnow2 (177.69 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. |