View Pit Stop page for race #14 by turtlesoup11 — Ghost race
View profile for turtle (turtlesoup11)
| Official speed | 116.43 wpm (35.25 seconds elapsed during race) |
|---|---|
| Race Start | October 23, 2009 8:44:29am UTC |
| Race Finish | October 23, 2009 8:45:04am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. demote (80.87 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. |