View Pit Stop page for race #2129 by sherahmad — Ghost race
View profile for sher (sherahmad)
| Official speed | 46.55 wpm (88.16 seconds elapsed during race) |
|---|---|
| Race Start | April 13, 2010 9:31:49am UTC |
| Race Finish | April 13, 2010 9:33:17am UTC |
| Outcome | No win (2 of 2) |
| 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. |