View Pit Stop page for race #299 by maggie.spence@sbcglobal.net — Ghost race
View profile for Maggie (maggie.spence@sbcglobal.net)
| Official speed | 52.94 wpm (77.52 seconds elapsed during race) |
|---|---|
| Race Start | August 28, 2010 1:38:00am UTC |
| Race Finish | August 28, 2010 1:39:18am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. walkman (64.07 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. |