View Pit Stop page for race #3046 by kcolleenk — Ghost race
View profile for Coleen (kcolleenk)
| Official speed | 95.82 wpm (42.83 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2009 3:31:26am UTC |
| Race Finish | September 1, 2009 3:32:09am UTC |
| Outcome | Win (1 of 2) |
| 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. |