View Pit Stop page for race #2531 by jade789 — Ghost race
View profile for Joyce (jade789)
| Official speed | 66.55 wpm (79.34 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2012 3:39:01am UTC |
| Race Finish | April 20, 2012 3:40:20am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. wols (70.04 wpm) |
| Accuracy | 95.0% |
| 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. |