View Pit Stop page for race #493 by meldels — Ghost race
View profile for marcelos (meldels)
| Official speed | 58.63 wpm (70.00 seconds elapsed during race) |
|---|---|
| Race Start | May 1, 2010 2:43:29am UTC |
| Race Finish | May 1, 2010 2:44:39am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. pixidini (53.00 wpm) 4. justintime21 (46.60 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. |