View Pit Stop page for race #127 by ryanp_me — Ghost race
View profile for Ryan (ryanp_me)
| Official speed | 92.77 wpm (56.91 seconds elapsed during race) |
|---|---|
| Race Start | August 2, 2012 6:36:04am UTC |
| Race Finish | August 2, 2012 6:37:00am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. pistachio66 (72.51 wpm) |
| Accuracy | 91.0% |
| 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. |