View Pit Stop page for race #661 by zzrdvark — Ghost race
View profile for Jon (zzrdvark)
| Official speed | 92.12 wpm (44.55 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2011 3:15:20am UTC |
| Race Finish | March 14, 2011 3:16:04am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. worthymaster (78.23 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. |