View Pit Stop page for race #3134 by paribaba — Ghost race
View profile for Paritosh (paribaba)
| Official speed | 97.79 wpm (53.99 seconds elapsed during race) |
|---|---|
| Race Start | August 9, 2012 10:45:47am UTC |
| Race Finish | August 9, 2012 10:46:41am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. aram90 (125.71 wpm) |
| Accuracy | 97.0% |
| 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. |