View Pit Stop page for race #989 by anhitran — Ghost race
View profile for Anhi (anhitran)
| Official speed | 74.85 wpm (54.83 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2011 4:58:48pm UTC |
| Race Finish | March 9, 2011 4:59:43pm UTC |
| Outcome | Win (1 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. |