View Pit Stop page for race #143 by paul723649 — Ghost race
View profile for paul (paul723649)
Official speed | 55.04 wpm (74.56 seconds elapsed during race) |
---|---|
Race Start | March 31, 2011 12:02:47am UTC |
Race Finish | March 31, 2011 12:04:02am UTC |
Outcome | No win (3 of 4) |
Opponents |
2. feaharo (56.15 wpm) |
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. |