View Pit Stop page for race #763 by lola124 — Ghost race
View profile for Nancy (lola124)
Official speed | 63.96 wpm (64.17 seconds elapsed during race) |
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Race Start | June 11, 2010 6:57:30am UTC |
Race Finish | June 11, 2010 6:58:35am UTC |
Outcome | No win (2 of 4) |
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. |