View Pit Stop page for race #2428 by daveyb — Ghost race
View profile for Dave (daveyb)
| Official speed | 60.35 wpm (68.00 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2010 5:42:59pm UTC |
| Race Finish | August 25, 2010 5:44:07pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. xenu (68.42 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. |