View Pit Stop page for race #442 by masterblaster100 — Ghost race
View profile for Puneet (masterblaster100)
| Official speed | 75.56 wpm (69.88 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2013 9:00:18am UTC |
| Race Finish | May 15, 2013 9:01:28am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. priteshacharya (79.57 wpm) 3. pathakumesh (61.95 wpm) 4. rayeu (46.52 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. |