View Pit Stop page for race #525 by timm846 — Ghost race
View profile for Tim (timm846)
| Official speed | 133.43 wpm (39.57 seconds elapsed during race) |
|---|---|
| Race Start | July 18, 2011 2:04:58am UTC |
| Race Finish | July 18, 2011 2:05:38am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. clairez93 (144.78 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. |