View Pit Stop page for race #3161 by xtrickit11@yahoo.com — Ghost race
View profile for Enzo (xtrickit11@yahoo.com)
| Official speed | 71.49 wpm (73.86 seconds elapsed during race) |
|---|---|
| Race Start | January 30, 2012 9:08:02am UTC |
| Race Finish | January 30, 2012 9:09:16am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. m122 (60.09 wpm) |
| Accuracy | 91.0% |
| 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. |