View Pit Stop page for race #100 by captcha — Ghost race
View profile for Howard (captcha)
| Official speed | 92.15 wpm (57.30 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2010 6:00:55am UTC |
| Race Finish | May 29, 2010 6:01:52am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. karlacolleen (92.14 wpm) |
| 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. |