View Pit Stop page for race #1682 by _nihad_ — Ghost race
View profile for Nihad (_nihad_)
| Official speed | 100.38 wpm (52.60 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2011 9:03:40am UTC |
| Race Finish | August 30, 2011 9:04:32am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. hurst (145.80 wpm) 3. its_a_new_beggining (88.98 wpm) 4. sujithr (81.83 wpm) |
| Accuracy | 91.0% |
| 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. |