View Pit Stop page for race #2397 by arthurmog — Ghost race
View profile for Arthur (arthurmog)
| Official speed | 73.32 wpm (55.97 seconds elapsed during race) |
|---|---|
| Race Start | August 9, 2010 12:05:57pm UTC |
| Race Finish | August 9, 2010 12:06:53pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. rportnoy (88.00 wpm) 4. tpsherratt (63.37 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. |