View Pit Stop page for race #46605 by pentalon — Ghost race
View profile for i'd buy that for a dollar! (pentalon)
| Official speed | 106.83 wpm (49.42 seconds elapsed during race) |
|---|---|
| Race Start | June 5, 2014 1:57:27am UTC |
| Race Finish | June 5, 2014 1:58:17am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. shoncon_260 (99.95 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. |