View Pit Stop page for race #1471 by jhony987 — Ghost race
View profile for Zubelinde (jhony987)
| Official speed | 85.47 wpm (61.78 seconds elapsed during race) |
|---|---|
| Race Start | July 1, 2012 9:48:37am UTC |
| Race Finish | July 1, 2012 9:49:39am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. cell (61.92 wpm) |
| Accuracy | 95.0% |
| 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. |