View Pit Stop page for race #637 by my_last_serenade — Ghost race
View profile for G (my_last_serenade)
| Official speed | 111.04 wpm (47.55 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2013 9:49:40am UTC |
| Race Finish | June 28, 2013 9:50:28am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. kabahaly (122.59 wpm) |
| Accuracy | 95.0% |
| 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. |