View Pit Stop page for race #13425 by joey172 — Ghost race
View profile for joel (joey172)
| Official speed | 103.49 wpm (51.02 seconds elapsed during race) |
|---|---|
| Race Start | December 1, 2013 9:55:51pm UTC |
| Race Finish | December 1, 2013 9:56:42pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. heretocompete (128.25 wpm) 3. dreamofsleeping (85.85 wpm) |
| Accuracy | 90.0% |
| 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. |