View Pit Stop page for race #485 by daveyb — Ghost race
View profile for Dave (daveyb)
| Official speed | 47.77 wpm (85.91 seconds elapsed during race) |
|---|---|
| Race Start | July 23, 2010 12:08:14am UTC |
| Race Finish | July 23, 2010 12:09:40am UTC |
| Outcome | No win (3 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. |