View Pit Stop page for race #28 by pepen — Ghost race
Official speed | 52.80 wpm (77.73 seconds elapsed during race) |
---|---|
Race Start | June 4, 2010 7:11:59am UTC |
Race Finish | June 4, 2010 7:13:17am UTC |
Outcome | Win (1 of 3) |
Opponents |
3. vn_utami (39.66 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. |