View Pit Stop page for race #194 by 14kwanss1 — Ghost race
View profile for Sampson (14kwanss1)
| Official speed | 41.68 wpm (98.46 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2010 1:39:28am UTC |
| Race Finish | March 14, 2010 1:41:07am UTC |
| Outcome | Win (1 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. |