View Pit Stop page for race #4701 by ravi_malhotra — Ghost race
View profile for Ravi (ravi_malhotra)
| Official speed | 86.64 wpm (60.94 seconds elapsed during race) |
|---|---|
| Race Start | August 11, 2012 12:30:05pm UTC |
| Race Finish | August 11, 2012 12:31:06pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. huynhcongminh (81.67 wpm) 3. dogmouse (75.41 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. |