View Pit Stop page for race #12 by fotes — Ghost race
View profile for Peter (fotes)
| Official speed | 82.38 wpm (64.09 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2013 2:24:16am UTC |
| Race Finish | June 13, 2013 2:25:20am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. cytokid101 (121.12 wpm) 4. nmarvel7 (81.71 wpm) 5. smokujin (74.92 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. |