View Pit Stop page for race #1330 by otis — Ghost race
Official speed | 63.93 wpm (64.20 seconds elapsed during race) |
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Race Start | June 11, 2010 9:16:14am UTC |
Race Finish | June 11, 2010 9:17:18am UTC |
Outcome | No win (2 of 4) |
Opponents |
3. sheva370 (62.72 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. |