View Pit Stop page for race #258 by rexow — Ghost race
View profile for Daniel (rexow)
| Official speed | 54.20 wpm (97.42 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2014 9:29:26pm UTC |
| Race Finish | May 3, 2014 9:31:03pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. rob43 (112.14 wpm) 2. pylon (85.42 wpm) |
| Accuracy | 86.0% |
| 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. |