View Pit Stop page for race #4195 by foobarbaz — Ghost race
View profile for Foobar (foobarbaz)
| Official speed | 107.43 wpm (49.15 seconds elapsed during race) |
|---|---|
| Race Start | June 2, 2014 12:10:01am UTC |
| Race Finish | June 2, 2014 12:10:50am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. smokujin (106.51 wpm) 3. phant0m (105.36 wpm) 4. empress812 (99.30 wpm) |
| Accuracy | 93.0% |
| 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. |