View Pit Stop page for race #726 by erla1012 — Ghost race
View profile for Erik (erla1012)
| Official speed | 101.49 wpm (52.02 seconds elapsed during race) |
|---|---|
| Race Start | November 26, 2012 4:32:16pm UTC |
| Race Finish | November 26, 2012 4:33:08pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. briann (109.89 wpm) 2. zeritht (101.91 wpm) |
| Accuracy | 96.0% |
| 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. |