View Pit Stop page for race #2154 by lsnyder — Ghost race
View profile for Linda (lsnyder)
| Official speed | 40.88 wpm (100.39 seconds elapsed during race) |
|---|---|
| Race Start | June 29, 2010 3:58:58pm UTC |
| Race Finish | June 29, 2010 4:00:38pm UTC |
| Outcome | Win (1 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. |