View Pit Stop page for race #933 by bichhanh — Ghost race
View profile for hanh (bichhanh)
| Official speed | 42.19 wpm (97.27 seconds elapsed during race) |
|---|---|
| Race Start | March 25, 2010 1:00:33pm UTC |
| Race Finish | March 25, 2010 1:02:10pm UTC |
| Outcome | No win (4 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. |