View Pit Stop page for race #19 by anjerbridde — Ghost race
View profile for GameBender (anjerbridde)
| Official speed | 75.93 wpm (54.05 seconds elapsed during race) |
|---|---|
| Race Start | December 1, 2010 3:37:52pm UTC |
| Race Finish | December 1, 2010 3:38:47pm 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. |