View Pit Stop page for race #339 by arthurmog — Ghost race
View profile for Arthur (arthurmog)
| Official speed | 72.38 wpm (56.70 seconds elapsed during race) |
|---|---|
| Race Start | May 27, 2010 11:37:09am UTC |
| Race Finish | May 27, 2010 11:38:06am 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. |