View Pit Stop page for race #74 by namhaid30 — Ghost race
View profile for namhaid30 (namhaid30)
| Official speed | 23.56 wpm (174.19 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2010 3:04:45pm UTC |
| Race Finish | March 7, 2010 3:07:39pm 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. |