View Pit Stop page for race #179 by miigga — Ghost race
View profile for Erkki (miigga)
| Official speed | 87.98 wpm (46.65 seconds elapsed during race) |
|---|---|
| Race Start | December 19, 2009 4:08:01pm UTC |
| Race Finish | December 19, 2009 4:08:48pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. lubu123456 (69.03 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. |