View Pit Stop page for race #22 by pervognsen — Ghost race
View profile for Per (pervognsen)
Official speed | 151.48 wpm (27.09 seconds elapsed during race) |
---|---|
Race Start | December 8, 2009 12:39:30pm UTC |
Race Finish | December 8, 2009 12:39:57pm UTC |
Outcome | Win (1 of 3) |
Opponents |
3. valikor (96.79 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. |