View Pit Stop page for race #1137 by steve7414 — Ghost race
View profile for Steve (steve7414)
| Official speed | 65.25 wpm (62.90 seconds elapsed during race) |
|---|---|
| Race Start | July 10, 2010 8:27:19pm UTC |
| Race Finish | July 10, 2010 8:28:22pm UTC |
| Outcome | Win (1 of 4) |
| 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. |