View Pit Stop page for race #48 by tskilla — Ghost race
View profile for Thomas (tskilla)
| Official speed | 74.88 wpm (54.81 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2009 3:53:15pm UTC |
| Race Finish | August 23, 2009 3:54:09pm UTC |
| Outcome | No win (4 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. |