View Pit Stop page for race #794 by vnma — Ghost race
| Official speed | 45.37 wpm (90.46 seconds elapsed during race) |
|---|---|
| Race Start | April 21, 2010 4:02:00pm UTC |
| Race Finish | April 21, 2010 4:03:31pm UTC |
| Outcome | Win (1 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. |