View Pit Stop page for race #1339 by muneson — Ghost race
View profile for Marcus (muneson)
| Official speed | 71.63 wpm (57.29 seconds elapsed during race) |
|---|---|
| Race Start | November 9, 2009 2:14:00pm UTC |
| Race Finish | November 9, 2009 2:14:57pm 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. |