View Pit Stop page for race #2089 by marshadalimughal@gmail.com — Ghost race
View profile for Arshad (marshadalimughal@gmail.com)
| Official speed | 69.78 wpm (75.67 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2012 2:13:38pm UTC |
| Race Finish | March 5, 2012 2:14:53pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. system3142 (86.52 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. |