View Pit Stop page for race #134 by cham — Ghost race
| Official speed | 43.66 wpm (94.00 seconds elapsed during race) |
|---|---|
| Race Start | March 22, 2010 9:15:32am UTC |
| Race Finish | March 22, 2010 9:17:06am UTC |
| Outcome | No win (5 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. |