View Pit Stop page for race #352 by bskelley89 — Ghost race
View profile for Bailey (bskelley89)
| Official speed | 108.54 wpm (48.65 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2011 6:50:05pm UTC |
| Race Finish | September 2, 2011 6:50:54pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. mattpk (110.48 wpm) 3. zydeco (99.93 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. |