View Pit Stop page for race #2648 by mark9406 — Ghost race
View profile for mark (mark9406)
| Official speed | 79.34 wpm (51.73 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2010 10:52:35am UTC |
| Race Finish | July 29, 2010 10:53:27am UTC |
| Outcome | Win (1 of 3) |
| 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. |