View Pit Stop page for race #1350 by ronnie15 — Ghost race
View profile for Ronnie (ronnie15)
| Official speed | 89.61 wpm (58.92 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2012 8:33:22pm UTC |
| Race Finish | October 30, 2012 8:34:21pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. runinbahn (90.85 wpm) |
| Accuracy | 95.0% |
| 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. |