View Pit Stop page for race #1671 by mgremlin — Ghost race
View profile for makayla (mgremlin)
| Official speed | 82.95 wpm (63.65 seconds elapsed during race) |
|---|---|
| Race Start | August 8, 2012 12:19:20am UTC |
| Race Finish | August 8, 2012 12:20:24am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. mark40511 (89.72 wpm) |
| Accuracy | 93.0% |
| 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. |