View Pit Stop page for race #273 by hwang106 — Ghost race
View profile for Huan (hwang106)
| Official speed | 119.85 wpm (34.24 seconds elapsed during race) |
|---|---|
| Race Start | August 22, 2010 3:32:56pm UTC |
| Race Finish | August 22, 2010 3:33:31pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. amun (119.54 wpm) 3. beeznees (92.46 wpm) 4. rbarlow (86.30 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. |