View Pit Stop page for race #8101 by yukoracker — Ghost race
View profile for rob (yukoracker)
| Official speed | 66.26 wpm (61.94 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2010 3:29:06pm UTC |
| Race Finish | May 6, 2010 3:30:08pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. avneet91@gmail.com (72.40 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. |