View Pit Stop page for race #2449 by lordiggy — Ghost race
View profile for IGOR (lordiggy)
| Official speed | 70.14 wpm (58.51 seconds elapsed during race) |
|---|---|
| Race Start | December 11, 2010 8:57:37am UTC |
| Race Finish | December 11, 2010 8:58:35am 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. |