View Pit Stop page for race #739 by saepdotkom — Ghost race
View profile for Saep (saepdotkom)
| Official speed | 67.15 wpm (61.12 seconds elapsed during race) |
|---|---|
| Race Start | November 7, 2009 4:35:04am UTC |
| Race Finish | November 7, 2009 4:36:05am UTC |
| Outcome | Win (1 of 5) |
| 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. |