View Pit Stop page for race #2 by ckopnuoh — Ghost race
View profile for CkopnuoH (ckopnuoh)
| Official speed | 45.17 wpm (90.86 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2010 1:07:27pm UTC |
| Race Finish | March 31, 2010 1:08:58pm UTC |
| Outcome | Win (1 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. |