View Pit Stop page for race #44 by lylken — Ghost race
View profile for Quan (lylken)
| Official speed | 45.17 wpm (90.86 seconds elapsed during race) |
|---|---|
| Race Start | April 13, 2011 9:39:20am UTC |
| Race Finish | April 13, 2011 9:40:51am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. touseef (29.98 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. |