View Pit Stop page for race #1235 by sharma.akshay3@gmail.com — Ghost race
View profile for Akshay (sharma.akshay3@gmail.com)
| Official speed | 75.87 wpm (54.09 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2010 5:19:30pm UTC |
| Race Finish | May 23, 2010 5:20:24pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. beogames (57.13 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. |