View Pit Stop page for race #1097 by mhuang422 — Ghost race
View profile for Mo (mhuang422)
| Official speed | 89.54 wpm (45.83 seconds elapsed during race) |
|---|---|
| Race Start | December 1, 2009 2:29:15am UTC |
| Race Finish | December 1, 2009 2:30:01am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. discountbacon (117.88 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. |