View Pit Stop page for race #21226 by mark40511 — Ghost race
View profile for 1๐ท๐๐ฆ๐ด๐๐ก๐๐๐ด๐๐๐กโ๐๐ (mark40511)
| Official speed | 78.18 wpm (67.54 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2012 11:19:12am UTC |
| Race Finish | March 5, 2012 11:20:20am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. aram90 (129.56 wpm) 2. sahasrabudhemg (94.91 wpm) |
| Accuracy | 92.0% |
| 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. |