View Pit Stop page for race #7472 by pansui_zeliang — Ghost race
View profile for pansui (pansui_zeliang)
| Official speed | 75.38 wpm (70.05 seconds elapsed during race) |
|---|---|
| Race Start | December 5, 2011 1:14:55pm UTC |
| Race Finish | December 5, 2011 1:16:05pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. ssujithrraj (85.91 wpm) 2. styrofoamboots (79.21 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. |