View Pit Stop page for race #33 by uttley — Ghost race
View profile for Michael (uttley)
| Official speed | 105.54 wpm (50.03 seconds elapsed during race) |
|---|---|
| Race Start | August 8, 2013 3:26:05pm UTC |
| Race Finish | August 8, 2013 3:26:55pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. mylove4u (101.12 wpm) 4. mokori (99.89 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. |