View Pit Stop page for race #1956 by huynhcongminh1993 — Ghost race
View profile for Marcus (huynhcongminh1993)
| Official speed | 89.58 wpm (58.94 seconds elapsed during race) |
|---|---|
| Race Start | February 21, 2013 4:14:01pm UTC |
| Race Finish | February 21, 2013 4:15:00pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. swaggyphresh (91.86 wpm) |
| Accuracy | 95.0% |
| 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. |