View Pit Stop page for race #5807 by xtrickit11@yahoo.com — Ghost race
View profile for Enzo (xtrickit11@yahoo.com)
| Official speed | 88.06 wpm (59.96 seconds elapsed during race) |
|---|---|
| Race Start | April 29, 2012 10:22:44am UTC |
| Race Finish | April 29, 2012 10:23:44am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. teacup (81.11 wpm) 3. race_for_u (56.21 wpm) |
| Accuracy | 98.0% |
| 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. |