View Pit Stop page for race #2 by tony04592 — Ghost race
View profile for Tony (tony04592)
| Official speed | 59.23 wpm (69.29 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2010 6:06:28pm UTC |
| Race Finish | October 11, 2010 6:07:38pm 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. |