View Pit Stop page for race #131 by muratozkan — Ghost race
View profile for Murat (muratozkan)
| Official speed | 60.30 wpm (68.06 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2011 6:53:46pm UTC |
| Race Finish | January 19, 2011 6:54:54pm UTC |
| Outcome | Win (1 of 5) |
| 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. |