View Pit Stop page for race #367 by loya — Ghost race
| Official speed | 71.66 wpm (57.27 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2010 12:20:57pm UTC |
| Race Finish | March 31, 2010 12:21:55pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. grrarg (91.83 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. |