View Pit Stop page for race #29 by keang — Ghost race
View profile for keang (keang)
| Official speed | 28.87 wpm (142.15 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2011 12:19:40am UTC |
| Race Finish | January 5, 2011 12:22:02am UTC |
| Outcome | No win (3 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. |