View Pit Stop page for race #323 by newbie12 — Ghost race
View profile for jimmy (newbie12)
| Official speed | 48.38 wpm (84.83 seconds elapsed during race) |
|---|---|
| Race Start | March 8, 2011 3:54:06pm UTC |
| Race Finish | March 8, 2011 3:55:31pm UTC |
| Outcome | No win (2 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. |