View Pit Stop page for race #34 by dragon261 — Ghost race
View profile for Mata (dragon261)
Official speed | 51.07 wpm (80.36 seconds elapsed during race) |
---|---|
Race Start | February 26, 2010 11:35:01am UTC |
Race Finish | February 26, 2010 11:36:22am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. progress_2010 (60.45 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. |