View Pit Stop page for race #2113 by wmariko — Ghost race
View profile for flamingo (wmariko)
| Official speed | 68.75 wpm (59.69 seconds elapsed during race) |
|---|---|
| Race Start | January 21, 2011 4:16:40am UTC |
| Race Finish | January 21, 2011 4:17:39am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. hkkdt1 (58.83 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. |