View Pit Stop page for race #5 by cuexx — Ghost race
View profile for christian (cuexx)
Official speed | 52.40 wpm (78.32 seconds elapsed during race) |
---|---|
Race Start | September 28, 2009 2:53:38pm UTC |
Race Finish | September 28, 2009 2:54:56pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. mike816 (44.48 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. |