View Pit Stop page for race #1360 by jerhino — Ghost race
View profile for Jer (jerhino)
| Official speed | 68.78 wpm (59.67 seconds elapsed during race) |
|---|---|
| Race Start | October 3, 2009 4:50:16am UTC |
| Race Finish | October 3, 2009 4:51:15am UTC |
| Outcome | No win (4 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. |