View Pit Stop page for race #2053 by mimci — Ghost race
View profile for Sandy (mimci)
| Official speed | 64.33 wpm (63.80 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2009 8:47:45am UTC |
| Race Finish | August 30, 2009 8:48:49am UTC |
| Outcome | Win (1 of 5) |
| 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. |