View Pit Stop page for race #567 by nghianghia — Ghost race
View profile for Trọng Nghĩa (nghianghia)
Official speed | 46.21 wpm (88.81 seconds elapsed during race) |
---|---|
Race Start | February 14, 2010 6:29:02am UTC |
Race Finish | February 14, 2010 6:30:31am UTC |
Outcome | No win (3 of 3) |
Opponents |
2. paladin_3895 (49.11 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. |