View Pit Stop page for race #389 by toby4246 — Ghost race
View profile for Toby (toby4246)
| Official speed | 92.00 wpm (57.39 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2012 10:10:26am UTC |
| Race Finish | October 5, 2012 10:11:23am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. andyyusuf (91.99 wpm) |
| Accuracy | 95.0% |
| 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. |