View Pit Stop page for race #239 by ramengordon — Ghost race
View profile for ♠ ăòñÿ ♠ (ramengordon)
| Official speed | 83.47 wpm (63.26 seconds elapsed during race) |
|---|---|
| Race Start | November 26, 2013 10:05:59pm UTC |
| Race Finish | November 26, 2013 10:07:02pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. brahbrahbrah (104.42 wpm) 2. trimaster (83.85 wpm) 4. tyson_straight (79.32 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. |