View Pit Stop page for race #590 by arenasnow2 — Ghost race
View profile for Sean Wrona (arenasnow2)
| Official speed | 171.59 wpm (23.92 seconds elapsed during race) |
|---|---|
| Race Start | February 15, 2010 5:25:56pm UTC |
| Race Finish | February 15, 2010 5:26:20pm UTC |
| Outcome | Win (1 of 2) |
| 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. |