View Pit Stop page for race #206 by deliaaure@gmail.com — Ghost race
View profile for delia (deliaaure@gmail.com)
| Official speed | 92.27 wpm (57.22 seconds elapsed during race) |
|---|---|
| Race Start | June 2, 2012 6:36:09am UTC |
| Race Finish | June 2, 2012 6:37:06am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. xtrickit11@yahoo.com (75.10 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. |