View Pit Stop page for race #21 by domiladomifa — Ghost race
View profile for Vuong (domiladomifa)
| Official speed | 55.48 wpm (73.97 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2010 3:19:41pm UTC |
| Race Finish | May 24, 2010 3:20:55pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. thanhbinh1102 (56.09 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. |