View Pit Stop page for race #3310 by battery — Ghost race
View profile for betty (battery)
| Official speed | 53.72 wpm (76.40 seconds elapsed during race) |
|---|---|
| Race Start | August 21, 2009 5:48:17pm UTC |
| Race Finish | August 21, 2009 5:49:33pm UTC |
| Outcome | No win (3 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. |