View Pit Stop page for race #3006 by lagvino_els — Ghost race
View profile for lagvino (lagvino_els)
| Official speed | 63.81 wpm (64.32 seconds elapsed during race) |
|---|---|
| Race Start | April 23, 2011 3:48:09am UTC |
| Race Finish | April 23, 2011 3:49:13am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. cherryleung (65.46 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. |