View Pit Stop page for race #947 by trungpb — Ghost race
View profile for Trung (trungpb)
| Official speed | 68.60 wpm (59.83 seconds elapsed during race) |
|---|---|
| Race Start | December 2, 2009 11:57:59pm UTC |
| Race Finish | December 2, 2009 11:58:59pm UTC |
| Outcome | No win (2 of 3) |
| 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. |