View Pit Stop page for race #1199 by matt05092011 — Ghost race
View profile for Matt (matt05092011)
| Official speed | 78.39 wpm (67.36 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2011 7:58:20am UTC |
| Race Finish | October 5, 2011 7:59:28am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. archflo (100.99 wpm) 2. sujithraj (83.07 wpm) |
| Accuracy | 94.0% |
| 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. |