View Pit Stop page for race #30 by quail — Ghost race
View profile for Mikkel (quail)
| Official speed | 72.67 wpm (56.47 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2011 4:52:40pm UTC |
| Race Finish | March 2, 2011 4:53:36pm UTC |
| Outcome | No win (1 of 1) |
| 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. |