View Pit Stop page for race #2633 by avneet91@gmail.com — Ghost race
View profile for Avneet (avneet91@gmail.com)
| Official speed | 86.46 wpm (47.47 seconds elapsed during race) |
|---|---|
| Race Start | November 30, 2010 12:13:12pm UTC |
| Race Finish | November 30, 2010 12:13:59pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. reale (76.40 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. |