View Pit Stop page for race #1808 by miss_betty — Ghost race
View profile for ☮™ (miss_betty)
| Official speed | 64.08 wpm (82.40 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2012 9:22:17pm UTC |
| Race Finish | June 11, 2012 9:23:39pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. luis69 (78.15 wpm) 2. rluyen (76.23 wpm) |
| Accuracy | 96.0% |
| 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. |