View Pit Stop page for race #197 by smitty0387 — Ghost race
View profile for J (smitty0387)
| Official speed | 84.12 wpm (62.77 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2013 6:26:00pm UTC |
| Race Finish | September 28, 2013 6:27:03pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. bossrubik (96.68 wpm) 3. wan_shi_tong (60.74 wpm) |
| Accuracy | 99.0% |
| 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. |