View Pit Stop page for race #2289 by lsnyder — Ghost race
View profile for Linda (lsnyder)
| Official speed | 44.10 wpm (93.06 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2010 2:35:36pm UTC |
| Race Finish | July 12, 2010 2:37:09pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. anhphi (47.01 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. |