View Pit Stop page for race #367 by marinvhs — Ghost race
View profile for Alexandre (marinvhs)
| Official speed | 99.83 wpm (41.11 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2009 12:31:41pm UTC |
| Race Finish | September 18, 2009 12:32:22pm 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. |