View Pit Stop page for race #1507 by rambo333 — Ghost race
View profile for rambo333 (rambo333)
Official speed | 40.71 wpm (100.81 seconds elapsed during race) |
---|---|
Race Start | March 10, 2011 9:57:23pm UTC |
Race Finish | March 10, 2011 9:59:03pm UTC |
Outcome | No win (1 of 1) |
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. |