View Pit Stop page for race #190 by bwolff1108 — Ghost race
View profile for Phantom (bwolff1108)
Official speed | 82.61 wpm (63.91 seconds elapsed during race) |
---|---|
Race Start | June 23, 2013 4:32:02pm UTC |
Race Finish | June 23, 2013 4:33:06pm UTC |
Outcome | No win (2 of 4) |
Opponents |
4. arsenalfab (68.21 wpm) |
Accuracy | 96.0% |
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. |