View Pit Stop page for race #2433 by lsnyder — Ghost race
View profile for Linda (lsnyder)
| Official speed | 44.49 wpm (92.25 seconds elapsed during race) |
|---|---|
| Race Start | July 23, 2010 1:43:31pm UTC |
| Race Finish | July 23, 2010 1:45:04pm 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. |