View Pit Stop page for race #26 by maila — Ghost race
View profile for Maíla (maila)
| Official speed | 58.74 wpm (69.87 seconds elapsed during race) |
|---|---|
| Race Start | November 16, 2010 4:08:13pm UTC |
| Race Finish | November 16, 2010 4:09:23pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. trof (55.83 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. |