View Pit Stop page for race #1131 by justinngordon — Ghost race
View profile for Justin (justinngordon)
| Official speed | 81.69 wpm (64.63 seconds elapsed during race) |
|---|---|
| Race Start | September 5, 2013 8:46:28am UTC |
| Race Finish | September 5, 2013 8:47:33am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. partida018 (81.85 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. |