View Pit Stop page for race #2450 by sammuelp1399 — Ghost race
View profile for I forgot (sammuelp1399)
| Official speed | 97.61 wpm (54.09 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2014 11:15:07pm UTC |
| Race Finish | March 5, 2014 11:16:01pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. trueaverage (119.96 wpm) 2. novabond (119.79 wpm) 4. empress812 (90.97 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. |