View Pit Stop page for race #11908 by xtrickit11@yahoo.com — Ghost race
View profile for Enzo (xtrickit11@yahoo.com)
| Official speed | 84.51 wpm (62.48 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2013 8:59:15am UTC |
| Race Finish | June 25, 2013 9:00:18am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. ookamicat (88.15 wpm) |
| Accuracy | 91.0% |
| 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. |