View Pit Stop page for race #102 by drcid_lsvn — Ghost race
View profile for DrCid (drcid_lsvn)
Official speed | 68.96 wpm (59.51 seconds elapsed during race) |
---|---|
Race Start | June 5, 2010 12:47:53pm UTC |
Race Finish | June 5, 2010 12:48:53pm UTC |
Outcome | Win (1 of 3) |
Opponents |
3. dautayham (52.29 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. |