View Pit Stop page for race #32 by wribbe — Ghost race
View profile for Wribbe (wribbe)
| Official speed | 64.65 wpm (63.48 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2011 5:49:48am UTC |
| Race Finish | May 2, 2011 5:50:52am UTC |
| Outcome | Win (1 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. |