View Pit Stop page for race #263 by umskal — Ghost race
| Official speed | 77.08 wpm (68.50 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2011 12:24:25pm UTC |
| Race Finish | October 10, 2011 12:25:33pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. lolitalil (92.90 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. |