View Pit Stop page for race #3370 by sangini10 — Ghost race
View profile for Sangeetha (sangini10)
| Official speed | 93.50 wpm (43.89 seconds elapsed during race) |
|---|---|
| Race Start | March 11, 2011 10:30:29am UTC |
| Race Finish | March 11, 2011 10:31:13am 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. |