View Pit Stop page for race #289 by kbr9185 — Ghost race
View profile for Kayla (kbr9185)
Official speed | 64.92 wpm (81.33 seconds elapsed during race) |
---|---|
Race Start | November 2, 2011 1:00:05pm UTC |
Race Finish | November 2, 2011 1:01:27pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. prasanna2991 (74.99 wpm) |
Accuracy | 90.0% |
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. |