View Pit Stop page for race #422 by engemasa@gmail.com — Ghost race
View profile for Scott (engemasa@gmail.com)
| Official speed | 75.20 wpm (70.21 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2013 12:41:57pm UTC |
| Race Finish | April 17, 2013 12:43:07pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. surface (77.22 wpm) |
| Accuracy | 94.0% |
| 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. |