View Pit Stop page for race #92 by samj4u — Ghost race
View profile for Samuel (samj4u)
| Official speed | 79.72 wpm (51.48 seconds elapsed during race) |
|---|---|
| Race Start | February 28, 2011 10:26:13am UTC |
| Race Finish | February 28, 2011 10:27:04am UTC |
| Outcome | No win (1 of 1) |
| 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. |