View Pit Stop page for race #1537 by maganasamuel001@yahoo.com — Ghost race
View profile for Samuel (maganasamuel001@yahoo.com)
Official speed | 108.22 wpm (48.79 seconds elapsed during race) |
---|---|
Race Start | June 24, 2014 2:30:07am UTC |
Race Finish | June 24, 2014 2:30:56am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. clayjar (122.13 wpm) |
Accuracy | 98.0% |
Points | 0.00 |
Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. 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. |