View Pit Stop page for race #352 by machairodus19 — Ghost race
View profile for unggoy (machairodus19)
| Official speed | 46.85 wpm (87.60 seconds elapsed during race) |
|---|---|
| Race Start | February 24, 2011 8:55:57am UTC |
| Race Finish | February 24, 2011 8:57:25am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. mellin (76.62 wpm) 2. casey17 (47.45 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. |