View Pit Stop page for race #11 by brylion — Ghost race
View profile for brylion (brylion)
| Official speed | 47.76 wpm (85.93 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2011 7:48:46pm UTC |
| Race Finish | January 11, 2011 7:50:11pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. triszka (41.95 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. |