View Pit Stop page for race #1382 by cuongnt — Ghost race
View profile for Cuong (cuongnt)
| Official speed | 54.19 wpm (75.73 seconds elapsed during race) |
|---|---|
| Race Start | November 24, 2009 1:28:16pm UTC |
| Race Finish | November 24, 2009 1:29:32pm 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. |