View Pit Stop page for race #93 by jmheik — Ghost race
View profile for Juuso (jmheik)
| Official speed | 48.40 wpm (84.79 seconds elapsed during race) |
|---|---|
| Race Start | November 13, 2009 4:09:49pm UTC |
| Race Finish | November 13, 2009 4:11:14pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. progress_2009 (49.19 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. |