View Pit Stop page for race #3098 by snillor999 — Ghost race
View profile for George (snillor999)
| Official speed | 49.07 wpm (83.64 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2010 10:49:05pm UTC |
| Race Finish | June 7, 2010 10:50:29pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. jls247 (67.46 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. |