View Pit Stop page for race #214 by vrety — Ghost race
View profile for Vuong (vrety)
| Official speed | 51.72 wpm (79.35 seconds elapsed during race) |
|---|---|
| Race Start | April 9, 2010 10:22:07am UTC |
| Race Finish | April 9, 2010 10:23:26am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. tropelet (38.15 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. |