View Pit Stop page for race #21 by trunghuynh — Ghost race
View profile for Trung (trunghuynh)
| Official speed | 43.20 wpm (95.00 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2010 2:12:55am UTC |
| Race Finish | October 30, 2010 2:14:30am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. gerri (39.91 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. |