View Pit Stop page for race #795 by capirinha — Ghost race
View profile for tina (capirinha)
Official speed | 53.23 wpm (77.10 seconds elapsed during race) |
---|---|
Race Start | December 12, 2010 8:20:56pm UTC |
Race Finish | December 12, 2010 8:22:13pm 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. |