View Pit Stop page for race #1495 by vugianga10 — Ghost race
View profile for vu (vugianga10)
Official speed | 45.78 wpm (89.65 seconds elapsed during race) |
---|---|
Race Start | June 4, 2010 12:21:36pm UTC |
Race Finish | June 4, 2010 12:23:06pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. patembe (63.87 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. |