View Pit Stop page for race #2346 by arsenalfab — Ghost race
View profile for Vinayak (arsenalfab)
| Official speed | 68.21 wpm (77.41 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2013 4:32:02pm UTC |
| Race Finish | June 23, 2013 4:33:20pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. bwolff1108 (82.61 wpm) |
| Accuracy | 92.0% |
| 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. |