View Pit Stop page for race #9905 by nevrclevr — Ghost race
View profile for nevrclevr (nevrclevr)
| Official speed | 93.65 wpm (43.82 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2010 1:02:37pm UTC |
| Race Finish | October 21, 2010 1:03:21pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. darlasue12 (73.64 wpm) 3. cory (68.65 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. |