View Pit Stop page for race #42 by azndogfood — Ghost race
View profile for GAy (azndogfood)
Official speed | 86.51 wpm (47.44 seconds elapsed during race) |
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Race Start | March 18, 2010 7:56:53am UTC |
Race Finish | March 18, 2010 7:57:40am UTC |
Outcome | No win (1 of 1) |
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. |