View Pit Stop page for race #1279 by ti_ti — Ghost race
| Official speed | 44.85 wpm (91.50 seconds elapsed during race) |
|---|---|
| Race Start | May 17, 2010 11:17:21am UTC |
| Race Finish | May 17, 2010 11:18:53am 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. |