View Pit Stop page for race #511 by yawa — Ghost race
| Official speed | 39.49 wpm (103.92 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2010 2:10:43pm UTC |
| Race Finish | March 21, 2010 2:12:27pm UTC |
| Outcome | No win (3 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. |