View Pit Stop page for race #170 by qwertypad — Ghost race
View profile for Murker90 (qwertypad)
| Official speed | 48.95 wpm (83.84 seconds elapsed during race) |
|---|---|
| Race Start | September 26, 2010 9:57:55pm UTC |
| Race Finish | September 26, 2010 9:59:19pm UTC |
| Outcome | Win (1 of 4) |
| 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. |