View Pit Stop page for race #67 by manolom — Ghost race
View profile for Manolo (manolom)
| Official speed | 74.21 wpm (71.15 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2011 11:51:16am UTC |
| Race Finish | September 2, 2011 11:52:27am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. mizune (96.05 wpm) |
| Accuracy | 92.0% |
| 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. |