View Pit Stop page for race #4188 by nkhung — Ghost race
View profile for nguyen (nkhung)
| Official speed | 73.35 wpm (71.98 seconds elapsed during race) |
|---|---|
| Race Start | August 27, 2012 10:31:05am UTC |
| Race Finish | August 27, 2012 10:32:17am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. 2fingers (94.70 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. |