View Pit Stop page for race #175 by shadowstar — Ghost race
View profile for Christopher (shadowstar)
| Official speed | 58.40 wpm (70.27 seconds elapsed during race) |
|---|---|
| Race Start | January 28, 2011 4:38:16am UTC |
| Race Finish | January 28, 2011 4:39:27am UTC |
| Outcome | No win (3 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. |