View Pit Stop page for race #39 by lucassn2 — Ghost race
View profile for Lucas (lucassn2)
| Official speed | 58.22 wpm (90.69 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2013 6:13:02pm UTC |
| Race Finish | January 10, 2013 6:14:33pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. shaxigaming (85.16 wpm) 2. kevinneeraj (81.71 wpm) |
| Accuracy | 93.0% |
| 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. |