View Pit Stop page for race #3859 by sherp_68 — Ghost race
View profile for serk (sherp_68)
Official speed | 120.73 wpm (33.99 seconds elapsed during race) |
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Race Start | January 20, 2010 11:54:10am UTC |
Race Finish | January 20, 2010 11:54:44am 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. |