View Pit Stop page for race #378 by brownbagspecial — Ghost race
View profile for David (brownbagspecial)
| Official speed | 111.06 wpm (36.95 seconds elapsed during race) |
|---|---|
| Race Start | February 16, 2010 4:10:40am UTC |
| Race Finish | February 16, 2010 4:11:17am 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. |