View Pit Stop page for race #82 by mellamokev — Ghost race
View profile for Kevin (mellamokev)
| Official speed | 56.62 wpm (72.48 seconds elapsed during race) |
|---|---|
| Race Start | November 18, 2009 5:31:31am UTC |
| Race Finish | November 18, 2009 5:32:44am UTC |
| Outcome | Win (1 of 2) |
| 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. |