View Pit Stop page for race #1184 by niitronguyen — Ghost race
View profile for Frankie (niitronguyen)
| Official speed | 66.02 wpm (62.16 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2010 2:44:40am UTC |
| Race Finish | October 1, 2010 2:45:42am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. ekimho (53.28 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. |