View Pit Stop page for race #2923 by steven516 — Ghost race
View profile for Steven (steven516)
| Official speed | 85.46 wpm (48.02 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2010 8:17:39pm UTC |
| Race Finish | January 9, 2010 8:18:27pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. stranks90 (60.97 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. |