View Pit Stop page for race #292 by mightybee — Ghost race
View profile for Bea (mightybee)
| Official speed | 39.24 wpm (104.59 seconds elapsed during race) |
|---|---|
| Race Start | March 20, 2010 4:55:06pm UTC |
| Race Finish | March 20, 2010 4:56:51pm UTC |
| Outcome | No win (2 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. |