View Pit Stop page for race #2683 by bo_wong — Ghost race
| Official speed | 136.01 wpm (30.17 seconds elapsed during race) |
|---|---|
| Race Start | March 23, 2010 12:03:14am UTC |
| Race Finish | March 23, 2010 12:03:45am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. zkriegel (91.73 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. |