View Pit Stop page for race #1560 by lloydd — Ghost race
View profile for Lloyd (lloydd)
| Official speed | 62.64 wpm (65.52 seconds elapsed during race) |
|---|---|
| Race Start | December 21, 2010 1:51:00am UTC |
| Race Finish | December 21, 2010 1:52:05am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. yocha@yahoo.com (59.44 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. |