View Pit Stop page for race #1654 by digitalnash — Ghost race
View profile for Nash (digitalnash)
| Official speed | 119.51 wpm (44.18 seconds elapsed during race) |
|---|---|
| Race Start | July 5, 2013 6:56:30am UTC |
| Race Finish | July 5, 2013 6:57:15am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. karlacolleen (101.66 wpm) |
| Accuracy | 97.0% |
| 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. |