View Pit Stop page for race #921 by hottemax — Ghost race
View profile for Hotte (hottemax)
| Official speed | 71.50 wpm (57.40 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2011 2:53:39pm UTC |
| Race Finish | May 2, 2011 2:54:36pm 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. |