View Pit Stop page for race #138 by nikhiljain — Ghost race
View profile for Nikhil (nikhiljain)
| Official speed | 69.40 wpm (76.08 seconds elapsed during race) |
|---|---|
| Race Start | March 8, 2014 5:46:29pm UTC |
| Race Finish | March 8, 2014 5:47:45pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. mark40511 (84.57 wpm) 4. mapagmahal143 (74.00 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. |