View Pit Stop page for race #2220 by new_luca — Ghost race
View profile for ✔️▄◘🚀!new_luca@yahoo.com on Qwerty | (new_luca)
Official speed | 75.70 wpm (54.21 seconds elapsed during race) |
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Race Start | December 21, 2009 7:06:43pm UTC |
Race Finish | December 21, 2009 7:07:37pm UTC |
Outcome | No win (3 of 3) |
Opponents |
1. jaunty_jalopy (93.74 wpm) 2. therealmcoy (81.27 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. |