View Pit Stop page for race #200 by rubyjem00 — Ghost race
View profile for Ruby (rubyjem00)
| Official speed | 75.75 wpm (69.70 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2014 4:09:55pm UTC |
| Race Finish | April 10, 2014 4:11:05pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. nomak (95.52 wpm) 3. tirphead4 (55.57 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. |