View Pit Stop page for race #150 by discountbacon — Ghost race
View profile for DB (discountbacon)
| Official speed | 117.88 wpm (34.82 seconds elapsed during race) |
|---|---|
| Race Start | December 1, 2009 2:29:15am UTC |
| Race Finish | December 1, 2009 2:29:50am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. mhuang422 (89.54 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. |