View Pit Stop page for race #392 by fine_n_bright — Ghost race
View profile for Ryan (fine_n_bright)
| Official speed | 66.41 wpm (79.51 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2011 1:02:02am UTC |
| Race Finish | June 9, 2011 1:03:22am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. lubu123456 (82.74 wpm) 2. perfecterror (66.79 wpm) |
| Accuracy | 97.0% |
| 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. |