View Pit Stop page for race #2975 by omar91089 — Ghost race
View profile for L (omar91089)
| Official speed | 71.00 wpm (57.80 seconds elapsed during race) |
|---|---|
| Race Start | March 20, 2010 6:38:57am UTC |
| Race Finish | March 20, 2010 6:39:55am UTC |
| Outcome | No win (3 of 5) |
| 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. |