View Pit Stop page for race #897 by snmn211 — Ghost race
View profile for Sarah (snmn211)
| Official speed | 60.76 wpm (67.54 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2009 3:40:37am UTC |
| Race Finish | October 31, 2009 3:41:44am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. supitsasian (57.70 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. |