View Pit Stop page for race #13 by diablo72927 — Ghost race
View profile for Eva (diablo72927)
Official speed | 71.99 wpm (57.01 seconds elapsed during race) |
---|---|
Race Start | June 6, 2010 2:29:37pm UTC |
Race Finish | June 6, 2010 2:30:34pm UTC |
Outcome | Win (1 of 3) |
Opponents |
3. kegiaumat86 (53.78 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. |