View Pit Stop page for race #3331 by pprince — Ghost race
View profile for blaise (pprince)
| Official speed | 103.38 wpm (39.70 seconds elapsed during race) |
|---|---|
| Race Start | September 25, 2009 12:08:37am UTC |
| Race Finish | September 25, 2009 12:09:17am 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. |