View Pit Stop page for race #3412 by moksleepy — Ghost race
View profile for Oscar (moksleepy)
| Official speed | 88.46 wpm (59.69 seconds elapsed during race) |
|---|---|
| Race Start | March 23, 2012 11:35:28pm UTC |
| Race Finish | March 23, 2012 11:36:27pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. scottee (108.29 wpm) 2. soner (90.64 wpm) 4. samiryounan37 (82.82 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. |