View Pit Stop page for race #202 by ornicar — Ghost race
View profile for thibault (ornicar)
| Official speed | 53.31 wpm (76.98 seconds elapsed during race) |
|---|---|
| Race Start | May 1, 2011 4:17:36am UTC |
| Race Finish | May 1, 2011 4:18:53am 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. |