View Pit Stop page for race #364 by bear6554 — Ghost race
View profile for lee (bear6554)
Official speed | 49.34 wpm (83.18 seconds elapsed during race) |
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Race Start | March 17, 2010 6:17:01am UTC |
Race Finish | March 17, 2010 6:18:24am UTC |
Outcome | No win (2 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. |