View Pit Stop page for race #17 by anne777 — Ghost race
Official speed | 53.93 wpm (76.10 seconds elapsed during race) |
---|---|
Race Start | April 3, 2010 4:56:26pm UTC |
Race Finish | April 3, 2010 4:57:42pm UTC |
Outcome | No win (3 of 4) |
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. |