View Pit Stop page for race #2662 by anhphi — Ghost race
| Official speed | 51.00 wpm (80.47 seconds elapsed during race) |
|---|---|
| Race Start | July 27, 2010 7:24:08am UTC |
| Race Finish | July 27, 2010 7:25:28am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. bryce51202 (63.58 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. |