View Pit Stop page for race #383 by anadinec — Ghost race
View profile for Nadine (anadinec)
Official speed | 80.04 wpm (51.27 seconds elapsed during race) |
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Race Start | October 30, 2010 8:14:23pm UTC |
Race Finish | October 30, 2010 8:15:14pm 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. |