View Pit Stop page for race #917 by eelnhoj — Ghost race
View profile for eelnhoj (eelnhoj)
| Official speed | 44.66 wpm (91.89 seconds elapsed during race) |
|---|---|
| Race Start | November 22, 2009 7:12:34pm UTC |
| Race Finish | November 22, 2009 7:14:06pm 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. |