View Pit Stop page for race #1207 by karvinen — Ghost race
View profile for Karvinen (karvinen)
| Official speed | 94.25 wpm (56.02 seconds elapsed during race) |
|---|---|
| Race Start | November 1, 2012 5:15:48am UTC |
| Race Finish | November 1, 2012 5:16:44am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. wbasc (101.58 wpm) |
| Accuracy | 94.0% |
| 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. |