View Pit Stop page for race #997 by jls247 — Ghost race
| Official speed | 67.46 wpm (60.84 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2010 10:49:05pm UTC |
| Race Finish | June 7, 2010 10:50:06pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. snillor999 (49.07 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. |