View Pit Stop page for race #1965 by andzhh — Ghost race
View profile for andzhh (andzhh)
Official speed | 63.46 wpm (64.67 seconds elapsed during race) |
---|---|
Race Start | May 6, 2010 12:53:14pm UTC |
Race Finish | May 6, 2010 12:54:19pm UTC |
Outcome | Win (1 of 3) |
Opponents |
3. vamosramos (52.71 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. |