View Pit Stop page for race #447 by lengochi — Ghost race
View profile for Lê Ngô (lengochi)
| Official speed | 70.63 wpm (58.11 seconds elapsed during race) |
|---|---|
| Race Start | April 23, 2010 4:47:21pm UTC |
| Race Finish | April 23, 2010 4:48:19pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. vourvoul (75.88 wpm) 4. thanhchuyen (70.55 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. |