View Pit Stop page for race #1792 by l3tranchi — Ghost race
View profile for l3tranchi (l3tranchi)
| Official speed | 54.89 wpm (74.77 seconds elapsed during race) |
|---|---|
| Race Start | September 5, 2009 3:31:18am UTC |
| Race Finish | September 5, 2009 3:32:33am UTC |
| Outcome | No win (3 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. |