View Pit Stop page for race #745 by new_luca — Ghost race
View profile for ✔️▄◘🚀!new_luca@yahoo.com on Qwerty | (new_luca)
| Official speed | 69.73 wpm (75.72 seconds elapsed during race) |
|---|---|
| Race Start | November 9, 2009 6:04:06pm UTC |
| Race Finish | November 9, 2009 6:05:22pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. bigd4316 (91.07 wpm) |
| 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. |