View Pit Stop page for race #5881 by superstronghold — Ghost race
View profile for Gledi (superstronghold)
| Official speed | 81.00 wpm (65.19 seconds elapsed during race) |
|---|---|
| Race Start | July 6, 2012 3:23:52pm UTC |
| Race Finish | July 6, 2012 3:24:57pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. mylifeischill (81.66 wpm) |
| Accuracy | 93.0% |
| 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. |