View Pit Stop page for race #650 by wponds6 — Ghost race
View profile for William (wponds6)
Official speed | 54.62 wpm (75.14 seconds elapsed during race) |
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Race Start | October 31, 2010 6:46:06pm UTC |
Race Finish | October 31, 2010 6:47:21pm UTC |
Outcome | No win (3 of 4) |
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. |