View Pit Stop page for race #181 by rence — Ghost race
View profile for lawrence (rence)
| Official speed | 58.82 wpm (69.77 seconds elapsed during race) |
|---|---|
| Race Start | June 17, 2010 4:04:30am UTC |
| Race Finish | June 17, 2010 4:05:40am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. amitu7 (54.63 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. |