View Pit Stop page for race #22 by schmidt — Ghost race
View profile for Gustavo (schmidt)
| Official speed | 62.24 wpm (65.94 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2010 4:53:52pm UTC |
| Race Finish | June 25, 2010 4:54:58pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. inox (60.03 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. |