View Pit Stop page for race #625 by rayku — Ghost race
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| Official speed | 102.75 wpm (39.94 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2010 5:51:20am UTC |
| Race Finish | March 2, 2010 5:52:00am UTC |
| Outcome | No win (2 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. |