View Pit Stop page for race #2789 by sorryiloveyou — Ghost race
View profile for Oanh (sorryiloveyou)
Official speed | 55.76 wpm (73.60 seconds elapsed during race) |
---|---|
Race Start | November 10, 2010 8:41:14am UTC |
Race Finish | November 10, 2010 8:42:28am 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. |