View Pit Stop page for race #252 by saurabhjain — Ghost race
View profile for Saurabh (saurabhjain)
| Official speed | 44.98 wpm (91.24 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2011 9:47:33am UTC |
| Race Finish | January 25, 2011 9:49:05am UTC |
| Outcome | No win (2 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. |