View Pit Stop page for race #99 by wilsynk — Ghost race
View profile for Wilsyn (wilsynk)
| Official speed | 68.14 wpm (60.23 seconds elapsed during race) |
|---|---|
| Race Start | July 22, 2010 7:35:25am UTC |
| Race Finish | July 22, 2010 7:36:26am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. belindayuan (60.17 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. |