View Pit Stop page for race #5373 by rayndy1 — Ghost race
View profile for Rayndy (rayndy1)
| Official speed | 84.48 wpm (48.58 seconds elapsed during race) |
|---|---|
| Race Start | September 13, 2009 12:52:50pm UTC |
| Race Finish | September 13, 2009 12:53:39pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. ashkan (77.24 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. |