View Pit Stop page for race #442 by jrae06 — Ghost race
View profile for Jordan (jrae06)
| Official speed | 64.06 wpm (64.06 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2009 3:42:32pm UTC |
| Race Finish | October 22, 2009 3:43:37pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. annab (56.12 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. |