View Pit Stop page for race #210 by josh4 — Ghost race
| Official speed | 81.08 wpm (50.62 seconds elapsed during race) |
|---|---|
| Race Start | April 6, 2011 6:44:48pm UTC |
| Race Finish | April 6, 2011 6:45:38pm 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. |