View Pit Stop page for race #98 by giuplegxtd — Ghost race
View profile for GiupLeGXThuDuc (giuplegxtd)
| Official speed | 64.74 wpm (63.39 seconds elapsed during race) |
|---|---|
| Race Start | December 11, 2009 3:21:05pm UTC |
| Race Finish | December 11, 2009 3:22:08pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. scorpiontdvc (55.14 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. |