View Pit Stop page for race #1198 by ngido — Ghost race
View profile for John Davy (ngido)
Official speed | 66.36 wpm (61.84 seconds elapsed during race) |
---|---|
Race Start | February 1, 2011 8:43:39am UTC |
Race Finish | February 1, 2011 8:44:40am UTC |
Outcome | No win (1 of 1) |
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. |