View Pit Stop page for race #292 by jimmy_toes — Ghost race
View profile for jimmy_toes (jimmy_toes)
| Official speed | 71.16 wpm (57.67 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2011 9:54:06pm UTC |
| Race Finish | January 31, 2011 9:55:04pm 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. |