View Pit Stop page for race #835 by chenstopher — Ghost race
View profile for Chris (chenstopher)
| Official speed | 57.03 wpm (71.96 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2010 12:42:21am UTC |
| Race Finish | October 16, 2010 12:43:33am 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. |