View Pit Stop page for race #333 by lina — Ghost race
| Official speed | 37.68 wpm (108.92 seconds elapsed during race) |
|---|---|
| Race Start | October 17, 2010 12:39:01am UTC |
| Race Finish | October 17, 2010 12:40:50am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. manigan (47.35 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. |