View Pit Stop page for race #33 by awink — Ghost race
| Official speed | 75.52 wpm (54.34 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2010 2:01:21pm UTC |
| Race Finish | May 6, 2010 2:02:15pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. shivanagendra (48.67 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. |