View Pit Stop page for race #1063 by faszkoro — Ghost race
View profile for Szopjál (faszkoro)
| Official speed | 49.50 wpm (82.91 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2010 12:29:32am UTC |
| Race Finish | August 30, 2010 12:30:55am UTC |
| Outcome | Win (1 of 3) |
| 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. |