View Pit Stop page for race #3263 by murikk — Ghost race
View profile for Kebob (murikk)
| Official speed | 81.26 wpm (64.98 seconds elapsed during race) |
|---|---|
| Race Start | October 2, 2013 11:15:10pm UTC |
| Race Finish | October 2, 2013 11:16:15pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. lurn (89.48 wpm) 3. stephen_17 (76.36 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. |