View Pit Stop page for race #106 by natxy — Ghost race
View profile for Natxy (natxy)
| Official speed | 56.66 wpm (72.43 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2010 4:57:10pm UTC |
| Race Finish | January 23, 2010 4:58:22pm UTC |
| Outcome | Win (1 of 2) |
| 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. |