View Pit Stop page for race #3656 by prasanna2991 — Ghost race
View profile for M (prasanna2991)
| Official speed | 82.17 wpm (64.26 seconds elapsed during race) |
|---|---|
| Race Start | September 20, 2011 2:20:56pm UTC |
| Race Finish | September 20, 2011 2:22:00pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. hercule (86.06 wpm) 5. dredd1893 (71.21 wpm) |
| Accuracy | 98.0% |
| 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. |