View Pit Stop page for race #27364 by chuchoespanto — Ghost race
View profile for JesúsFedericoAlvarezRivera (chuchoespanto)
| Official speed | 60.27 wpm (68.09 seconds elapsed during race) |
|---|---|
| Race Start | June 2, 2010 4:06:35pm UTC |
| Race Finish | June 2, 2010 4:07:43pm 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. |