View Pit Stop page for race #4085 by redraven45 — Ghost race
View profile for Redraven45 (redraven45)
| Official speed | 111.16 wpm (47.50 seconds elapsed during race) |
|---|---|
| Race Start | July 1, 2012 12:31:23am UTC |
| Race Finish | July 1, 2012 12:32:11am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. eikig (73.44 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. |