View Pit Stop page for race #2485 by hchow23 — Ghost race
View profile for Herman (hchow23)
| Official speed | 94.49 wpm (55.88 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2011 11:11:33am UTC |
| Race Finish | July 12, 2011 11:12:29am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mypoortom (69.28 wpm) 3. ranjit (60.67 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. |