View Pit Stop page for race #1249 by samara2013 — Ghost race
View profile for Jen! (samara2013)
| Official speed | 63.15 wpm (83.61 seconds elapsed during race) |
|---|---|
| Race Start | April 27, 2013 11:23:36am UTC |
| Race Finish | April 27, 2013 11:25:00am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. tomvaiou (64.15 wpm) |
| Accuracy | 89.0% |
| 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. |