View Pit Stop page for race #2016 by ottimo — Ghost race
View profile for ottimo (ottimo)
Official speed | 77.29 wpm (53.10 seconds elapsed during race) |
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Race Start | September 3, 2010 3:33:44pm UTC |
Race Finish | September 3, 2010 3:34:37pm UTC |
Outcome | No win (2 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. |