View Pit Stop page for race #3742 by granwizard — Ghost race
View profile for Type (granwizard)
| Official speed | 62.39 wpm (65.78 seconds elapsed during race) |
|---|---|
| Race Start | June 26, 2010 4:08:25pm UTC |
| Race Finish | June 26, 2010 4:09:30pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. jembob (61.94 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. |