View Pit Stop page for race #2560 by joenasha10 — Ghost race
View profile for Tootels (joenasha10)
| Official speed | 92.30 wpm (57.20 seconds elapsed during race) |
|---|---|
| Race Start | September 7, 2012 8:19:00am UTC |
| Race Finish | September 7, 2012 8:19:57am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. oh_hai (134.64 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. |