View Pit Stop page for race #3205 by zhaox — Ghost race
Official speed | 77.78 wpm (52.76 seconds elapsed during race) |
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Race Start | June 12, 2010 8:37:54pm UTC |
Race Finish | June 12, 2010 8:38:46pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. hchow23 (71.60 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. |