View Pit Stop page for race #1105 by bluvarian — Ghost race
View profile for henry (bluvarian)
| Official speed | 93.24 wpm (56.63 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2013 6:31:36pm UTC |
| Race Finish | June 28, 2013 6:32:33pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. playscrabble (108.69 wpm) 4. archievald_ingco (80.44 wpm) 5. dcohen91 (79.87 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. |