View Pit Stop page for race #567 by aalleexx — Ghost race
View profile for Alex (aalleexx)
| Official speed | 24.40 wpm (168.20 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2010 3:03:08pm UTC |
| Race Finish | January 11, 2010 3:05:56pm UTC |
| Outcome | No win (3 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. |