View Pit Stop page for race #152 by nhan — Ghost race
| Official speed | 32.05 wpm (128.05 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2009 6:21:32am UTC |
| Race Finish | October 24, 2009 6:23:40am UTC |
| Outcome | No win (2 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. |