View Pit Stop page for race #20 by gren — Ghost race
View profile for Daniel (gren)
| Official speed | 56.57 wpm (72.55 seconds elapsed during race) |
|---|---|
| Race Start | September 6, 2010 4:31:46pm UTC |
| Race Finish | September 6, 2010 4:32:59pm 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. |