View Pit Stop page for race #303 by dleh — Ghost race
| Official speed | 50.17 wpm (81.80 seconds elapsed during race) |
|---|---|
| Race Start | April 6, 2010 3:36:30am UTC |
| Race Finish | April 6, 2010 3:37:52am 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. |