View Pit Stop page for race #1332 by nice_tarun_4_u_1987 — Ghost race
View profile for Tarun (nice_tarun_4_u_1987)
| Official speed | 72.84 wpm (56.34 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2010 3:37:27pm UTC |
| Race Finish | January 2, 2010 3:38:24pm UTC |
| Outcome | No win (2 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. |