View Pit Stop page for race #683 by vegetto1126 — Ghost race
View profile for Jun (vegetto1126)
| Official speed | 106.17 wpm (38.65 seconds elapsed during race) |
|---|---|
| Race Start | January 29, 2010 1:57:33am UTC |
| Race Finish | January 29, 2010 1:58:12am 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. |