View Pit Stop page for race #1106 by kkns — Ghost race
| Official speed | 53.09 wpm (77.30 seconds elapsed during race) |
|---|---|
| Race Start | November 15, 2009 1:44:57am UTC |
| Race Finish | November 15, 2009 1:46:14am UTC |
| Outcome | No win (1 of 1) |
| 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. |