View Pit Stop page for race #29395 by beeznees — Ghost race
View profile for bzn (beeznees)
| Official speed | 100.86 wpm (40.69 seconds elapsed during race) |
|---|---|
| Race Start | August 16, 2010 8:46:47am UTC |
| Race Finish | August 16, 2010 8:47:28am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. anond (78.75 wpm) 3. jcgarfield (68.53 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. |