View Pit Stop page for race #1052 by jessikaze — Ghost race
View profile for Jessica (jessikaze)
Official speed | 60.41 wpm (67.94 seconds elapsed during race) |
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Race Start | March 27, 2011 2:32:32am UTC |
Race Finish | March 27, 2011 2:33:40am UTC |
Outcome | No win (1 of 1) |
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. |