View Pit Stop page for race #646 by jessarawrr — Ghost race
View profile for Jessamee (jessarawrr)
| Official speed | 85.16 wpm (48.19 seconds elapsed during race) |
|---|---|
| Race Start | February 7, 2010 6:38:16pm UTC |
| Race Finish | February 7, 2010 6:39:05pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. admw (83.43 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. |