View Pit Stop page for race #52 by alro4433 — Ghost race
View profile for rogelio (alro4433)
| Official speed | 23.89 wpm (171.79 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2011 3:26:45am UTC |
| Race Finish | April 3, 2011 3:29:37am UTC |
| Outcome | No win (2 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. |