View Pit Stop page for race #683 by rvolkan — Ghost race
View profile for Volkan (rvolkan)
| Official speed | 51.28 wpm (80.03 seconds elapsed during race) |
|---|---|
| Race Start | March 25, 2011 3:33:04pm UTC |
| Race Finish | March 25, 2011 3:34:24pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. midou (45.05 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. |