View Pit Stop page for race #278 by tomrademaker1414 — Ghost race
View profile for Tom (tomrademaker1414)
| Official speed | 75.93 wpm (54.05 seconds elapsed during race) |
|---|---|
| Race Start | January 1, 2011 11:47:20am UTC |
| Race Finish | January 1, 2011 11:48:14am 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. |