View Pit Stop page for race #95 by b4udead — Ghost race
View profile for B4Udead (b4udead)
| Official speed | 59.19 wpm (69.34 seconds elapsed during race) |
|---|---|
| Race Start | January 12, 2010 11:56:18am UTC |
| Race Finish | January 12, 2010 11:57:28am 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. |