View Pit Stop page for race #420 by dssl86 — Ghost race
| Official speed | 89.77 wpm (45.72 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2010 8:40:27pm UTC |
| Race Finish | September 1, 2010 8:41:13pm UTC |
| Outcome | No win (1 of 1) |
| 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. |