View Pit Stop page for race #200 by goobytheturtle — Ghost race
View profile for Gooby (goobytheturtle)
| Official speed | 68.77 wpm (76.78 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2015 5:34:20pm UTC |
| Race Finish | April 28, 2015 5:35:36pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mreading (59.30 wpm) |
| Accuracy | 92.0% |
| 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. |