View Pit Stop page for race #1039 by trevorguru — Ghost race
View profile for Trevor (trevorguru)
| Official speed | 57.21 wpm (71.74 seconds elapsed during race) |
|---|---|
| Race Start | October 29, 2009 9:27:50am UTC |
| Race Finish | October 29, 2009 9:29:02am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. ntnghiabk (73.67 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. |