View Pit Stop page for race #19204 by mark40511 — Ghost race
View profile for -ᙏαɾƙƲS- (mark40511)
| Official speed | 83.82 wpm (62.99 seconds elapsed during race) |
|---|---|
| Race Start | February 2, 2012 10:29:11am UTC |
| Race Finish | February 2, 2012 10:30:14am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. armincic (97.46 wpm) 3. bebene (76.44 wpm) |
| Accuracy | 96.0% |
| 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. |