View Pit Stop page for race #55217 by dufour — Ghost race
View profile for DUFOUR (dufour)
| Official speed | 79.95 wpm (51.33 seconds elapsed during race) |
|---|---|
| Race Start | August 26, 2010 2:37:43am UTC |
| Race Finish | August 26, 2010 2:38:34am UTC |
| Outcome | No win (2 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. |