View Pit Stop page for race #1395 by sharma.akshay3@gmail.com — Ghost race
View profile for Akshay (sharma.akshay3@gmail.com)
| Official speed | 60.83 wpm (67.47 seconds elapsed during race) |
|---|---|
| Race Start | November 25, 2010 4:32:00pm UTC |
| Race Finish | November 25, 2010 4:33:07pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. kelrena (67.55 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. |