View Pit Stop page for race #3997 by ten10 — Ghost race
| Official speed | 67.61 wpm (60.70 seconds elapsed during race) |
|---|---|
| Race Start | October 18, 2010 3:33:46pm UTC |
| Race Finish | October 18, 2010 3:34:46pm UTC |
| Outcome | No win (3 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. |