View Pit Stop page for race #10851 by amit123_gupta — Ghost race
View profile for AMIT_DELHI_14000 plus Races GUPTA_INDIA (amit123_gupta)
| Official speed | 67.32 wpm (78.43 seconds elapsed during race) |
|---|---|
| Race Start | July 8, 2011 12:14:48pm UTC |
| Race Finish | July 8, 2011 12:16:06pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. jessicafore (73.37 wpm) |
| Accuracy | 90.0% |
| 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. |