View Pit Stop page for race #1119 by phuongproo — Ghost race
View profile for tran (phuongproo)
| Official speed | 39.23 wpm (104.61 seconds elapsed during race) |
|---|---|
| Race Start | November 28, 2010 1:28:39pm UTC |
| Race Finish | November 28, 2010 1:30:24pm 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. |