View Pit Stop page for race #583 by jheng531 — Ghost race
View profile for huang (jheng531)
| Official speed | 45.59 wpm (90.02 seconds elapsed during race) |
|---|---|
| Race Start | December 17, 2010 2:13:34pm UTC |
| Race Finish | December 17, 2010 2:15:04pm UTC |
| Outcome | Win (1 of 4) |
| 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. |