View Pit Stop page for race #85 by milanleite — Ghost race
View profile for Ken (milanleite)
| Official speed | 60.48 wpm (67.86 seconds elapsed during race) |
|---|---|
| Race Start | October 15, 2010 8:19:13am UTC |
| Race Finish | October 15, 2010 8:20:21am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. amidelune (55.36 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. |