View Pit Stop page for race #68 by typead00d — Ghost race
View profile for Joel (typead00d)
| Official speed | 107.50 wpm (38.18 seconds elapsed during race) |
|---|---|
| Race Start | November 15, 2009 12:24:22am UTC |
| Race Finish | November 15, 2009 12:25:01am 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. |