View Pit Stop page for race #202 by luojiaxuanwu — Ghost race
View profile for 牛牛 (luojiaxuanwu)
| Official speed | 84.56 wpm (62.44 seconds elapsed during race) |
|---|---|
| Race Start | July 22, 2011 7:50:49am UTC |
| Race Finish | July 22, 2011 7:51:51am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. aclockworkapril (94.13 wpm) 3. henrys (65.74 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. |