View Pit Stop page for race #23 by lucascolts — Ghost race
View profile for Lucas (lucascolts)
| Official speed | 58.91 wpm (69.67 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2011 6:57:05pm UTC |
| Race Finish | April 5, 2011 6:58:15pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. montoto (68.86 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. |