View Pit Stop page for race #3112 by redarrow — Ghost race
View profile for redarrows (redarrow)
Official speed | 67.99 wpm (60.36 seconds elapsed during race) |
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Race Start | December 23, 2010 7:09:24am UTC |
Race Finish | December 23, 2010 7:10:24am UTC |
Outcome | Win (1 of 3) |
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. |