View Pit Stop page for race #2253 by mattdorow — Ghost race
View profile for Matt (mattdorow)
| Official speed | 62.12 wpm (85.00 seconds elapsed during race) |
|---|---|
| Race Start | July 7, 2015 2:16:34am UTC |
| Race Finish | July 7, 2015 2:17:59am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. athleticsaddict (88.00 wpm) 3. encasedthought (69.52 wpm) |
| Accuracy | 94.0% |
| 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. |