View Pit Stop page for race #1222 by deathdonut — Ghost race
View profile for Michael (deathdonut)
| Official speed | 54.50 wpm (75.30 seconds elapsed during race) |
|---|---|
| Race Start | February 21, 2011 3:53:01am UTC |
| Race Finish | February 21, 2011 3:54:16am UTC |
| Outcome | No win (2 of 5) |
| 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. |