View Pit Stop page for race #993 by riyaz11 — Ghost race
View profile for Riyaz (riyaz11)
| Official speed | 59.46 wpm (69.02 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2010 9:33:55am UTC |
| Race Finish | September 28, 2010 9:35:04am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. uzumae (41.96 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. |