View Pit Stop page for race #3206 by madi920 — Ghost race
View profile for mel (madi920)
| Official speed | 76.58 wpm (53.59 seconds elapsed during race) |
|---|---|
| Race Start | September 7, 2010 6:00:23pm UTC |
| Race Finish | September 7, 2010 6:01:17pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. trof (59.32 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. |