View Pit Stop page for race #344 by diepthanhthu — Ghost race
View profile for diep (diepthanhthu)
| Official speed | 63.62 wpm (64.51 seconds elapsed during race) |
|---|---|
| Race Start | March 29, 2011 2:37:42pm UTC |
| Race Finish | March 29, 2011 2:38:46pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. chung223 (65.74 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. |