View Pit Stop page for race #198 by nelstrom — Ghost race
View profile for Drew (nelstrom)
| Official speed | 73.44 wpm (55.88 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2011 8:32:49am UTC |
| Race Finish | March 2, 2011 8:33:45am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. eash628 (70.52 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. |