View Pit Stop page for race #77 by ksm123 — Ghost race
View profile for Krzysiek (ksm123)
| Official speed | 54.46 wpm (96.95 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2012 1:43:28pm UTC |
| Race Finish | August 31, 2012 1:45:05pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. banton (87.04 wpm) |
| Accuracy | 98.0% |
| 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. |