View Pit Stop page for race #5591 by joey172 — Ghost race
View profile for joel (joey172)
| Official speed | 102.66 wpm (51.43 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2012 6:26:52pm UTC |
| Race Finish | June 11, 2012 6:27:43pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. licahfox (137.74 wpm) 2. profchaos (116.23 wpm) |
| Accuracy | 91.0% |
| 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. |