View Pit Stop page for race #1327 by tonyteo321 — Ghost race
View profile for Tuan (tonyteo321)
| Official speed | 46.74 wpm (87.80 seconds elapsed during race) |
|---|---|
| Race Start | June 5, 2010 7:55:26am UTC |
| Race Finish | June 5, 2010 7:56:54am UTC |
| Outcome | No win (2 of 3) |
| 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. |