View Pit Stop page for race #2192 by aseemtypist — Ghost race
View profile for aseemsachdeva (aseemtypist)
| Official speed | 69.35 wpm (76.14 seconds elapsed during race) |
|---|---|
| Race Start | February 13, 2012 6:04:22am UTC |
| Race Finish | February 13, 2012 6:05:38am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. cwany (105.31 wpm) 2. revolt12 (79.66 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. |