View Pit Stop page for race #20 by josgr — Ghost race
| Official speed | 140.33 wpm (29.25 seconds elapsed during race) |
|---|---|
| Race Start | October 18, 2009 6:29:53pm UTC |
| Race Finish | October 18, 2009 6:30:22pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. booyahh (96.34 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. |