View Pit Stop page for race #932 by sharma.akshay3@gmail.com — Ghost race
View profile for Akshay (sharma.akshay3@gmail.com)
| Official speed | 68.86 wpm (59.60 seconds elapsed during race) |
|---|---|
| Race Start | March 20, 2010 2:29:41am UTC |
| Race Finish | March 20, 2010 2:30:40am UTC |
| Outcome | Win (1 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. |