View Pit Stop page for race #246 by aiwaleila — Ghost race
View profile for Leila (aiwaleila)
| Official speed | 81.86 wpm (50.13 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2010 10:21:44pm UTC |
| Race Finish | March 5, 2010 10:22:34pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. jsaker7 (67.11 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. |