View Pit Stop page for race #3273 by xplo99 — Ghost race
View profile for Eric (xplo99)
| Official speed | 70.06 wpm (58.58 seconds elapsed during race) |
|---|---|
| Race Start | April 9, 2011 8:00:07pm UTC |
| Race Finish | April 9, 2011 8:01:05pm UTC |
| Outcome | No win (2 of 2) |
| 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. |