View Pit Stop page for race #2123 by kahipz — Ghost race
View profile for Hipz (kahipz)
| Official speed | 94.06 wpm (43.63 seconds elapsed during race) |
|---|---|
| Race Start | March 22, 2010 6:27:50am UTC |
| Race Finish | March 22, 2010 6:28:33am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. mrsmith (101.12 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. |