View Pit Stop page for race #1617 by progress_2009 — Ghost race
View profile for Katie (progress_2009)
| Official speed | 57.45 wpm (71.44 seconds elapsed during race) |
|---|---|
| Race Start | November 12, 2009 12:22:20pm UTC |
| Race Finish | November 12, 2009 12:23:32pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. kevan (99.64 wpm) 2. zgjim (75.26 wpm) 3. back_slash (70.42 wpm) 5. satkay (57.20 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. |