View Pit Stop page for race #134 by naomi13 — Ghost race
View profile for Naomi (naomi13)
| Official speed | 57.75 wpm (71.06 seconds elapsed during race) |
|---|---|
| Race Start | April 9, 2011 5:14:47am UTC |
| Race Finish | April 9, 2011 5:15:58am UTC |
| Outcome | No win (4 of 5) |
| 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. |