View Pit Stop page for race #473 by nagendra.ge@gmail.com — Ghost race
View profile for Nagendra (nagendra.ge@gmail.com)
| Official speed | 45.97 wpm (89.28 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2009 10:07:50am UTC |
| Race Finish | August 31, 2009 10:09:19am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. sunitadeep16@gmail.com (33.26 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. |