View Pit Stop page for race #8374 by zahirshah200@yahoo.com — Ghost race
View profile for zahirshah (zahirshah200@yahoo.com)
| Official speed | 66.31 wpm (61.89 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2010 2:22:28pm UTC |
| Race Finish | May 24, 2010 2:23:30pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. emerald214 (57.02 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. |