View Pit Stop page for race #1306 by jaysonkidd32 — Ghost race
View profile for jayson (jaysonkidd32)
| Official speed | 67.59 wpm (60.72 seconds elapsed during race) |
|---|---|
| Race Start | July 31, 2010 1:24:00pm UTC |
| Race Finish | July 31, 2010 1:25:01pm UTC |
| Outcome | No win (2 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. |