View Pit Stop page for race #39 by duyha1992 — Ghost race
View profile for Anh Duy (duyha1992)
| Official speed | 72.44 wpm (56.65 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2011 11:33:26pm UTC |
| Race Finish | January 25, 2011 11:34:23pm 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. |