View Pit Stop page for race #739 by jackbk — Ghost race
View profile for jacknguyen (jackbk)
| Official speed | 44.33 wpm (92.58 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2009 4:22:18am UTC |
| Race Finish | October 9, 2009 4:23:50am UTC |
| Outcome | No win (3 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. |