View Pit Stop page for race #103 by ank_08 — Ghost race
View profile for ankit (ank_08)
| Official speed | 56.93 wpm (72.09 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2010 3:17:48pm UTC |
| Race Finish | April 28, 2010 3:19:00pm UTC |
| Outcome | No win (2 of 5) |
| 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. |