View Pit Stop page for race #1306 by bolifayfay — Ghost race
View profile for bolifayfay (bolifayfay)
Official speed | 44.49 wpm (92.25 seconds elapsed during race) |
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Race Start | February 3, 2010 6:37:34pm UTC |
Race Finish | February 3, 2010 6:39:06pm UTC |
Outcome | No win (2 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. |