View Pit Stop page for race #2918 by new_luca — Ghost race
View profile for ✔️▄◘🚀!new_luca@yahoo.com on Qwerty | (new_luca)
| Official speed | 95.69 wpm (42.89 seconds elapsed during race) |
|---|---|
| Race Start | January 21, 2010 11:52:25am UTC |
| Race Finish | January 21, 2010 11:53:08am 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. |