View Pit Stop page for race #544 by snmn211 — Ghost race
View profile for Sarah (snmn211)
| Official speed | 63.89 wpm (64.24 seconds elapsed during race) |
|---|---|
| Race Start | September 16, 2009 2:29:44am UTC |
| Race Finish | September 16, 2009 2:30:48am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. travis3372 (82.59 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. |