View Pit Stop page for race #132 by porkvahkiin — Ghost race
View profile for Carlo (porkvahkiin)
| Official speed | 100.38 wpm (52.60 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2013 9:07:15am UTC |
| Race Finish | October 22, 2013 9:08:07am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. fyda (156.38 wpm) 2. zapakh (134.83 wpm) 5. grrarg (92.03 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. |