View Pit Stop page for race #284 by jdunn80 — Ghost race
View profile for Julianne (jdunn80)
| Official speed | 96.39 wpm (42.58 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2009 8:42:24pm UTC |
| Race Finish | September 1, 2009 8:43:07pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. bajiizus (94.55 wpm) 3. grrarg (82.03 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. |