View Pit Stop page for race #5730 by www.pawanrpvv@gmail.com — Ghost race
View profile for Pawan (www.pawanrpvv@gmail.com)
| Official speed | 118.34 wpm (44.62 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2014 7:30:55am UTC |
| Race Finish | June 23, 2014 7:31:39am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. smokujin (106.92 wpm) 3. kevinneeraj (97.83 wpm) |
| Accuracy | 99.0% |
| 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. |