View Pit Stop page for race #12774 by lynnpineda — Ghost race
View profile for sweets (lynnpineda)
| Official speed | 59.95 wpm (88.07 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2014 11:58:19pm UTC |
| Race Finish | June 25, 2014 11:59:47pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. foobird (75.11 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. |