View Pit Stop page for race #28219 by chimchimchim — Ghost race
View profile for ChimChimChim (chimchimchim)
| Official speed | 123.45 wpm (33.24 seconds elapsed during race) |
|---|---|
| Race Start | March 23, 2010 7:59:07pm UTC |
| Race Finish | March 23, 2010 7:59:40pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. vonunov (110.04 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. |