View Pit Stop page for race #544 by dona3315 — Ghost race
View profile for Lee (dona3315)
| Official speed | 74.76 wpm (70.63 seconds elapsed during race) |
|---|---|
| Race Start | April 2, 2012 6:17:35am UTC |
| Race Finish | April 2, 2012 6:18:45am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. dude_brah_man (90.73 wpm) 3. ajityahoo876 (79.71 wpm) |
| Accuracy | 93.0% |
| 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. |