shyni (shynivijay@gmail.com)

Race #1352

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Official speed 41.58 wpm (98.70 seconds elapsed during race)
Race Start May 1, 2010 11:37:05am UTC
Race Finish May 1, 2010 11:38:44am 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.