View Pit Stop page for race #2338 by emtepe — Ghost race
| Official speed | 78.40 wpm (52.35 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2010 9:39:35pm UTC |
| Race Finish | October 1, 2010 9:40:27pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. adeeladil (64.96 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. |