View Pit Stop page for race #1269 by chrisb_33 — Ghost race
View profile for Chris (chrisb_33)
| Official speed | 74.46 wpm (70.91 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2014 1:58:52am UTC |
| Race Finish | January 27, 2014 2:00:03am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. pentalon (98.31 wpm) 2. missmotikaren (83.96 wpm) 3. practicegb (81.07 wpm) |
| Accuracy | 83.0% |
| 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. |