View Pit Stop page for race #2891 by fabiolalz — Ghost race
View profile for Fabiola (fabiolalz)
| Official speed | 35.68 wpm (115.02 seconds elapsed during race) |
|---|---|
| Race Start | October 18, 2009 5:26:00pm UTC |
| Race Finish | October 18, 2009 5:27:55pm UTC |
| Outcome | No win (1 of 1) |
| 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. |