View Pit Stop page for race #1524 by roro9 — Ghost race
Official speed | 53.67 wpm (76.47 seconds elapsed during race) |
---|---|
Race Start | November 22, 2010 11:33:56am UTC |
Race Finish | November 22, 2010 11:35:12am UTC |
Outcome | No win (3 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. |