View Pit Stop page for race #4902 by arjran — Ghost race
View profile for Arjun (arjran)
| Official speed | 83.29 wpm (49.27 seconds elapsed during race) |
|---|---|
| Race Start | May 26, 2010 5:08:27am UTC |
| Race Finish | May 26, 2010 5:09:17am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. vin15 (63.15 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. |