View Pit Stop page for race #571 by flavodavo — Ghost race
View profile for Flavo (flavodavo)
| Official speed | 77.66 wpm (52.85 seconds elapsed during race) |
|---|---|
| Race Start | December 4, 2009 12:15:30am UTC |
| Race Finish | December 4, 2009 12:16:23am 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. |