View Pit Stop page for race #24 by marupiter — Ghost race
View profile for pmcats (marupiter)
| Official speed | 85.04 wpm (62.09 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2011 6:50:59pm UTC |
| Race Finish | May 19, 2011 6:52:02pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. patricktrahan (90.55 wpm) 2. defused (87.93 wpm) |
| Accuracy | 95.0% |
| 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. |