View Pit Stop page for race #900 by jennig1975 — Ghost race
View profile for Jennifer (jennig1975)
| Official speed | 97.67 wpm (54.06 seconds elapsed during race) |
|---|---|
| Race Start | November 18, 2013 7:38:34pm UTC |
| Race Finish | November 18, 2013 7:39:28pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. sebalugo (73.30 wpm) |
| Accuracy | 96.0% |
| 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. |