View Pit Stop page for race #1648 by italiantype — Ghost race
View profile for E io pago E io pago (italiantype)
| Official speed | 77.10 wpm (53.23 seconds elapsed during race) |
|---|---|
| Race Start | January 3, 2011 3:34:09pm UTC |
| Race Finish | January 3, 2011 3:35:02pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. limeclide (68.50 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. |