View Pit Stop page for race #12 by endtroducing — Ghost race
View profile for Joey (endtroducing)
| Official speed | 94.24 wpm (56.03 seconds elapsed during race) |
|---|---|
| Race Start | December 12, 2011 12:39:11am UTC |
| Race Finish | December 12, 2011 12:40:07am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. kimberlynf (75.80 wpm) |
| Accuracy | 94.0% |
| 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. |