View Pit Stop page for race #66 by gurk — Ghost race
| Official speed | 25.23 wpm (162.66 seconds elapsed during race) |
|---|---|
| Race Start | March 20, 2011 10:45:00pm UTC |
| Race Finish | March 20, 2011 10:47:42pm UTC |
| Outcome | No win (3 of 3) |
| 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. |