View Pit Stop page for race #1339 by ntnghiabk — Ghost race
View profile for Nguyen (ntnghiabk)
| Official speed | 73.67 wpm (55.71 seconds elapsed during race) |
|---|---|
| Race Start | October 29, 2009 9:27:50am UTC |
| Race Finish | October 29, 2009 9:28:46am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. trevorguru (57.21 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. |