View Pit Stop page for race #730 by campes — Ghost race
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Official speed | 60.27 wpm (68.09 seconds elapsed during race) |
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Race Start | June 24, 2010 4:20:36am UTC |
Race Finish | June 24, 2010 4:21:44am UTC |
Outcome | Win (1 of 5) |
Opponents |
3. chuchoespanto (54.50 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. |