View Pit Stop page for race #2303 by avdg — Ghost race
| Official speed | 64.37 wpm (82.03 seconds elapsed during race) |
|---|---|
| Race Start | October 2, 2011 12:15:37am UTC |
| Race Finish | October 2, 2011 12:16:59am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. rocketman234 (80.48 wpm) 4. andrewpsy (63.43 wpm) |
| Accuracy | 92.0% |
| 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. |