View Pit Stop page for race #1678 by balajin511 — Ghost race
View profile for balaji (balajin511)
| Official speed | 74.79 wpm (70.60 seconds elapsed during race) |
|---|---|
| Race Start | January 21, 2013 3:04:16am UTC |
| Race Finish | January 21, 2013 3:05:27am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. jaredboy85 (77.87 wpm) |
| Accuracy | 97.0% |
| 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. |