View Pit Stop page for race #199 by arsenaghajanyan — Ghost race
View profile for Arsen (arsenaghajanyan)
| Official speed | 67.60 wpm (60.71 seconds elapsed during race) |
|---|---|
| Race Start | April 1, 2011 3:33:23pm UTC |
| Race Finish | April 1, 2011 3:34:23pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. over90 (50.08 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. |