View Pit Stop page for race #825 by vadimk — Ghost race
View profile for Vadim (vadimk)
Official speed | 41.32 wpm (99.32 seconds elapsed during race) |
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Race Start | October 30, 2010 12:30:38pm UTC |
Race Finish | October 30, 2010 12:32:17pm UTC |
Outcome | No win (3 of 4) |
Opponents |
2. barcaforever (64.60 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. |