View Pit Stop page for race #1030 by krishna123sharma@gmail.com — Ghost race
View profile for krishna (krishna123sharma@gmail.com)
| Official speed | 42.22 wpm (97.21 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2009 6:59:31am UTC |
| Race Finish | August 25, 2009 7:01:08am UTC |
| Outcome | No win (3 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. |