View Pit Stop page for race #3904 by lotuspirate — Ghost race
View profile for Lotus (lotuspirate)
| Official speed | 122.00 wpm (43.28 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2012 1:34:28pm UTC |
| Race Finish | May 11, 2012 1:35:12pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. vvn_g (69.73 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. |