View Pit Stop page for race #3 by iargue — Ghost race
View profile for Adam (iargue)
| Official speed | 97.01 wpm (42.30 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2011 12:45:45am UTC |
| Race Finish | January 10, 2011 12:46:27am 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. |