View Pit Stop page for race #1710 by 153wpm — Ghost race
View profile for nadya (153wpm)
| Official speed | 71.71 wpm (73.63 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2013 9:51:11am UTC |
| Race Finish | October 5, 2013 9:52:24am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. hvnhan (85.44 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. |