View Pit Stop page for race #51 by vimarsh — Ghost race
View profile for Vimarsh (vimarsh)
Official speed | 25.86 wpm (158.70 seconds elapsed during race) |
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Race Start | December 4, 2010 6:23:30pm UTC |
Race Finish | December 4, 2010 6:26:09pm UTC |
Outcome | No win (3 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. |