View Pit Stop page for race #50 by maganasamuel001@yahoo.com — Ghost race
View profile for Samuel (maganasamuel001@yahoo.com)
| Official speed | 83.48 wpm (63.25 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2012 1:15:29pm UTC |
| Race Finish | June 19, 2012 1:16:32pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. akashrupela (93.54 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. |