View Pit Stop page for race #11 by vina_tjoa — Ghost race
View profile for melvina (vina_tjoa)
| Official speed | 71.79 wpm (57.17 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2011 5:10:54am UTC |
| Race Finish | March 9, 2011 5:11:52am 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. |