View Pit Stop page for race #256 by stefans — Ghost race
View profile for Stefan (stefans)
| Official speed | 63.43 wpm (64.70 seconds elapsed during race) |
|---|---|
| Race Start | November 24, 2010 1:31:18pm UTC |
| Race Finish | November 24, 2010 1:32:23pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. wojtekhp (65.71 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. |