View Pit Stop page for race #2849 by mike27 — Ghost race
View profile for MikeZuri (mike27)
| Official speed | 54.83 wpm (96.30 seconds elapsed during race) |
|---|---|
| Race Start | September 3, 2012 7:24:38am UTC |
| Race Finish | September 3, 2012 7:26:15am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. ghazanfer (78.80 wpm) 2. saifhhasan (69.86 wpm) |
| Accuracy | 94.0% |
| 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. |