View Pit Stop page for race #2116 by simonrosenqvist — Ghost race
View profile for Simon (simonrosenqvist)
Official speed | 75.46 wpm (54.39 seconds elapsed during race) |
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Race Start | April 2, 2011 12:04:54pm UTC |
Race Finish | April 2, 2011 12:05:48pm UTC |
Outcome | No win (1 of 1) |
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. |