View Pit Stop page for race #144 by eash628 — Ghost race
View profile for evan (eash628)
| Official speed | 72.55 wpm (56.57 seconds elapsed during race) |
|---|---|
| Race Start | September 21, 2010 9:17:35am UTC |
| Race Finish | September 21, 2010 9:18:32am UTC |
| Outcome | No win (2 of 3) |
| 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. |