View Pit Stop page for race #2024 by phamanhduy1990 — Ghost race
View profile for Duy (phamanhduy1990)
| Official speed | 75.96 wpm (69.51 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2013 11:24:11pm UTC |
| Race Finish | May 25, 2013 11:25:21pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. shirley56 (100.10 wpm) |
| Accuracy | 98.0% |
| 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. |