View Pit Stop page for race #43 by klausv — Ghost race
View profile for klaus (klausv)
| Official speed | 80.59 wpm (50.92 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2010 1:25:51pm UTC |
| Race Finish | April 10, 2010 1:26:42pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. pachec (49.41 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. |