View Pit Stop page for race #15819 by justinjustbeatyou1 — Ghost race
View profile for Justin (justinjustbeatyou1)
| Official speed | 67.60 wpm (60.71 seconds elapsed during race) |
|---|---|
| Race Start | April 25, 2011 3:33:32pm UTC |
| Race Finish | April 25, 2011 3:34:33pm 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. |