View Pit Stop page for race #2772 by mccnuggets — Ghost race
View profile for Jasen (mccnuggets)
| Official speed | 90.27 wpm (58.49 seconds elapsed during race) |
|---|---|
| Race Start | July 23, 2014 2:33:00pm UTC |
| Race Finish | July 23, 2014 2:33:58pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. omni (109.24 wpm) 2. fofusak (92.99 wpm) |
| Accuracy | 90.0% |
| 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. |