View Pit Stop page for race #161 by natume — Ghost race
View profile for natume (natume)
| Official speed | 69.03 wpm (59.45 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2011 5:25:59pm UTC |
| Race Finish | March 7, 2011 5:26:58pm UTC |
| Outcome | Win (1 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. |