View Pit Stop page for race #4 by generic_ — Ghost race
View profile for generic (generic_)
Official speed | 140.37 wpm (29.24 seconds elapsed during race) |
---|---|
Race Start | March 7, 2010 8:11:57pm UTC |
Race Finish | March 7, 2010 8:12:26pm 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. |