View Pit Stop page for race #1192 by charsapoo — Ghost race
View profile for Jeff (charsapoo)
Official speed | 55.33 wpm (74.17 seconds elapsed during race) |
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Race Start | September 15, 2010 6:58:08pm UTC |
Race Finish | September 15, 2010 6:59:23pm 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. |