View Pit Stop page for race #37 by fgbm27 — Ghost race
View profile for Fred (fgbm27)
Official speed | 63.80 wpm (64.33 seconds elapsed during race) |
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Race Start | July 17, 2010 4:27:42am UTC |
Race Finish | July 17, 2010 4:28:46am UTC |
Outcome | No win (3 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. |