View Pit Stop page for race #5109 by nkhung — Ghost race
View profile for nguyen (nkhung)
| Official speed | 86.53 wpm (61.02 seconds elapsed during race) |
|---|---|
| Race Start | January 15, 2013 9:16:39am UTC |
| Race Finish | January 15, 2013 9:17:40am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. ramadanl (80.90 wpm) 3. juknju (70.79 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. |