View Pit Stop page for race #2844 by alfianrismawan — Ghost race
View profile for Alfian (alfianrismawan)
| Official speed | 101.07 wpm (52.24 seconds elapsed during race) |
|---|---|
| Race Start | July 2, 2013 8:12:48am UTC |
| Race Finish | July 2, 2013 8:13:40am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. jessegarcia (99.46 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. |