View Pit Stop page for race #3512 by harshbarger.a@gmail.com — Ghost race
View profile for TheyGotAlex (harshbarger.a@gmail.com)
| Official speed | 96.57 wpm (54.68 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2013 5:55:46pm UTC |
| Race Finish | May 15, 2013 5:56:40pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. ujederdhesi (90.36 wpm) |
| Accuracy | 92.0% |
| 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. |