View Pit Stop page for race #37 by djanatyn — Ghost race
View profile for jonathan (djanatyn)
| Official speed | 99.33 wpm (41.32 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2010 12:08:42pm UTC |
| Race Finish | May 7, 2010 12:09:23pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. sohelahmed (72.67 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. |