View Pit Stop page for race #630 by apb1 — Ghost race
| Official speed | 96.34 wpm (42.60 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2009 9:41:59pm UTC |
| Race Finish | September 23, 2009 9:42:42pm UTC |
| Outcome | No win (2 of 5) |
| 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. |