View Pit Stop page for race #81 by ocoskuner — Ghost race
View profile for onder (ocoskuner)
| Official speed | 56.09 wpm (73.17 seconds elapsed during race) |
|---|---|
| Race Start | April 1, 2010 10:47:30am UTC |
| Race Finish | April 1, 2010 10:48:44am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. n314159 (65.22 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. |