View Pit Stop page for race #1735 by mwrona — Ghost race
View profile for Maxwell (mwrona)
| Official speed | 53.76 wpm (76.34 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2011 5:20:01am UTC |
| Race Finish | March 2, 2011 5:21:17am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. otomo (87.78 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. |