View Pit Stop page for race #406 by razvanel — Ghost race
View profile for razvan (razvanel)
Official speed | 43.56 wpm (94.21 seconds elapsed during race) |
---|---|
Race Start | March 12, 2010 9:11:28pm UTC |
Race Finish | March 12, 2010 9:13:02pm UTC |
Outcome | No win (2 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. |