View Pit Stop page for race #35 by riteshambastha — Ghost race
View profile for ritesh (riteshambastha)
| Official speed | 70.47 wpm (58.24 seconds elapsed during race) |
|---|---|
| Race Start | October 15, 2009 7:15:23pm UTC |
| Race Finish | October 15, 2009 7:16:21pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. ruben112alejandro (65.66 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. |