View Pit Stop page for race #35 by anhduck14 — Ghost race
View profile for Đức (anhduck14)
| Official speed | 80.10 wpm (51.24 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2010 5:06:46pm UTC |
| Race Finish | June 28, 2010 5:07:38pm 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. |