View Pit Stop page for race #2779 by charsapoo — Ghost race
View profile for Jeff (charsapoo)
| Official speed | 60.02 wpm (68.38 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2011 10:16:49pm UTC |
| Race Finish | April 17, 2011 10:17:57pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. beefcakemal (84.53 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. |