View Pit Stop page for race #7613 by kennethh — Ghost race
View profile for Kenneth (kennethh)
| Official speed | 103.73 wpm (50.90 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2011 1:30:17pm UTC |
| Race Finish | August 19, 2011 1:31:08pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. chimchimchim (109.43 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. |