View Pit Stop page for race #2677 by lsnyder — Ghost race
View profile for Linda (lsnyder)
| Official speed | 42.24 wpm (97.16 seconds elapsed during race) |
|---|---|
| Race Start | August 12, 2010 3:12:53pm UTC |
| Race Finish | August 12, 2010 3:14:31pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. nguyenqb (43.69 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. |