View Pit Stop page for race #756 by rhendrick82989 — Ghost race
View profile for Richard (rhendrick82989)
| Official speed | 83.33 wpm (63.36 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2013 4:35:06pm UTC |
| Race Finish | October 11, 2013 4:36:10pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. lithox (103.13 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. |