View Pit Stop page for race #52 by quoc_dat736 — Ghost race
View profile for dash (quoc_dat736)
| Official speed | 56.92 wpm (72.10 seconds elapsed during race) |
|---|---|
| Race Start | November 10, 2010 12:22:51pm UTC |
| Race Finish | November 10, 2010 12:24:03pm 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. |