View Pit Stop page for race #1350 by vrexo — Ghost race
View profile for Vrexu (vrexo)
| Official speed | 62.72 wpm (65.43 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2010 3:33:10am UTC |
| Race Finish | October 10, 2010 3:34:15am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. prosherkhan (42.20 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. |