View Pit Stop page for race #1203 by ur22coolz — Ghost race
View profile for ur22coolz (ur22coolz)
| Official speed | 90.86 wpm (58.11 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2013 9:47:34am UTC |
| Race Finish | January 25, 2013 9:48:32am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. konpa (85.62 wpm) 3. nocredit (69.29 wpm) |
| Accuracy | 93.0% |
| 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. |