View Pit Stop page for race #1952 by andreavanderjagt — Ghost race
View profile for Andrea (andreavanderjagt)
| Official speed | 44.90 wpm (91.40 seconds elapsed during race) |
|---|---|
| Race Start | April 16, 2011 4:17:31am UTC |
| Race Finish | April 16, 2011 4:19:03am UTC |
| Outcome | Win (1 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. |