View Pit Stop page for race #5762 by samt — Ghost race
| Official speed | 81.76 wpm (50.20 seconds elapsed during race) |
|---|---|
| Race Start | November 15, 2009 4:08:21am UTC |
| Race Finish | November 15, 2009 4:09:11am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. amun (89.46 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. |