View Pit Stop page for race #751 by emrick — Ghost race
View profile for Chris (emrick)
| Official speed | 78.44 wpm (52.32 seconds elapsed during race) |
|---|---|
| Race Start | April 8, 2011 5:53:11pm UTC |
| Race Finish | April 8, 2011 5:54:03pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. psktam (79.43 wpm) 3. peeholepincher (75.69 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. |