View Pit Stop page for race #37 by bagtengbadjaw18 — Ghost race
View profile for iDol Geloo (bagtengbadjaw18)
| Official speed | 81.21 wpm (65.02 seconds elapsed during race) |
|---|---|
| Race Start | July 18, 2013 8:03:48am UTC |
| Race Finish | July 18, 2013 8:04:53am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. darrencst (84.42 wpm) 2. rairaiept (82.47 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. |