View Pit Stop page for race #106 by pemberton47 — Ghost race
View profile for Taylor (pemberton47)
| Official speed | 49.57 wpm (82.79 seconds elapsed during race) |
|---|---|
| Race Start | November 7, 2009 4:25:35am UTC |
| Race Finish | November 7, 2009 4:26:58am 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. |