View Pit Stop page for race #125 by rc7718 — Ghost race
View profile for William (rc7718)
| Official speed | 65.65 wpm (80.43 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2013 4:25:04am UTC |
| Race Finish | January 11, 2013 4:26:24am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. sarah_jane (74.67 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. |