View Pit Stop page for race #893 by lucageorge — Ghost race
View profile for ✔️▄◘🚀!new_luca@yahoo.com on Colemak | (lucageorge)
| Official speed | 88.64 wpm (59.57 seconds elapsed during race) |
|---|---|
| Race Start | May 10, 2012 2:01:03pm UTC |
| Race Finish | May 10, 2012 2:02:02pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 100.0% |
| 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. |