View Pit Stop page for race #53 by oswin — Ghost race
View profile for oswin (oswin)
| Official speed | 98.55 wpm (41.64 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2010 5:02:23am UTC |
| Race Finish | January 2, 2010 5:03:05am UTC |
| Outcome | Win (1 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. |