View Pit Stop page for race #1678 by dharikrishna — Ghost race
View profile for Hari (dharikrishna)
| Official speed | 99.81 wpm (52.90 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2012 3:17:12pm UTC |
| Race Finish | June 9, 2012 3:18:05pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. scottee (107.85 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. |