View Pit Stop page for race #1179 by annaluzky — Ghost race
View profile for anne (annaluzky)
| Official speed | 29.81 wpm (137.67 seconds elapsed during race) |
|---|---|
| Race Start | July 14, 2010 7:08:27am UTC |
| Race Finish | July 14, 2010 7:10:45am 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. |