View Pit Stop page for race #120 by plesry — Ghost race
View profile for Pinhsien (plesry)
| Official speed | 81.82 wpm (50.16 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2011 9:12:23am UTC |
| Race Finish | February 11, 2011 9:13:13am 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. |