View Pit Stop page for race #245 by shrutisuresh605 — Ghost race
View profile for Shruti (shrutisuresh605)
Official speed | 73.20 wpm (56.07 seconds elapsed during race) |
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Race Start | February 2, 2011 10:39:25am UTC |
Race Finish | February 2, 2011 10:40:21am UTC |
Outcome | Win (1 of 4) |
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. |