View Pit Stop page for race #504 by heosuaxongdzolua — Ghost race
View profile for HeoSua (heosuaxongdzolua)
| Official speed | 58.58 wpm (70.06 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2009 9:02:55am UTC |
| Race Finish | October 16, 2009 9:04:05am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. cun_con (49.31 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. |