View Pit Stop page for race #2155 by jonksig — Ghost race
View profile for Jon (jonksig)
| Official speed | 47.41 wpm (86.56 seconds elapsed during race) |
|---|---|
| Race Start | April 30, 2011 8:43:21am UTC |
| Race Finish | April 30, 2011 8:44:48am UTC |
| Outcome | Win (1 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. |