View Pit Stop page for race #53 by teleswagz — Ghost race
View profile for Jack (teleswagz)
| Official speed | 89.54 wpm (58.97 seconds elapsed during race) |
|---|---|
| Race Start | March 16, 2012 4:30:08am UTC |
| Race Finish | March 16, 2012 4:31:07am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. maile73 (95.29 wpm) 3. deehzee (84.28 wpm) 4. shannon8605 (72.67 wpm) 5. eikig (63.46 wpm) |
| Accuracy | 96.0% |
| 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. |