View Pit Stop page for race #1697 by daryl23 — Ghost race
View profile for D.A.R.Y.L (daryl23)
| Official speed | 79.74 wpm (51.47 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2009 5:30:46am UTC |
| Race Finish | September 23, 2009 5:31:38am UTC |
| Outcome | Win (1 of 3) |
| 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. |