View Pit Stop page for race #190 by tidus1492 — Ghost race
View profile for Ryan (tidus1492)
| Official speed | 89.75 wpm (58.83 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2011 1:00:54am UTC |
| Race Finish | June 27, 2011 1:01:53am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. wrongwaymel (87.98 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. |