View Pit Stop page for race #10991 by freakinnickp — Ghost race
View profile for FreakinNickP (freakinnickp)
| Official speed | 78.20 wpm (52.48 seconds elapsed during race) |
|---|---|
| Race Start | January 14, 2011 8:15:38pm UTC |
| Race Finish | January 14, 2011 8:16:31pm UTC |
| Outcome | Win (1 of 2) |
| 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. |