View Pit Stop page for race #647 by gwong97 — Ghost race
View profile for Gideon (gwong97)
| Official speed | 67.25 wpm (78.51 seconds elapsed during race) |
|---|---|
| Race Start | March 8, 2014 12:41:29pm UTC |
| Race Finish | March 8, 2014 12:42:48pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. scor (87.63 wpm) 3. proydu (66.93 wpm) |
| Accuracy | 91.0% |
| 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. |