View Pit Stop page for race #73 by tsunamiwave7 — Ghost race
View profile for Ker (tsunamiwave7)
| Official speed | 116.83 wpm (35.13 seconds elapsed during race) |
|---|---|
| Race Start | September 20, 2009 2:17:59am UTC |
| Race Finish | September 20, 2009 2:18:34am UTC |
| Outcome | Win (1 of 5) |
| 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. |