View Pit Stop page for race #1251 by longoanh — Ghost race
View profile for Kim (longoanh)
| Official speed | 57.80 wpm (71.00 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2010 8:08:31am UTC |
| Race Finish | October 7, 2010 8:09:42am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. frischi (68.18 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. |