View Pit Stop page for race #1476 by meldels — Ghost race
View profile for marcelos (meldels)
| Official speed | 65.40 wpm (62.75 seconds elapsed during race) |
|---|---|
| Race Start | June 3, 2010 5:21:14pm UTC |
| Race Finish | June 3, 2010 5:22:17pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. twistangst (58.26 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. |