View Pit Stop page for race #591 by coolnaveen90 — Ghost race
View profile for Naveen (coolnaveen90)
| Official speed | 63.65 wpm (64.48 seconds elapsed during race) |
|---|---|
| Race Start | December 9, 2009 6:20:50am UTC |
| Race Finish | December 9, 2009 6:21:54am UTC |
| Outcome | Win (1 of 2) |
| 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. |