View Pit Stop page for race #143 by zaid493 — Ghost race
View profile for Zaid (zaid493)
| Official speed | 125.05 wpm (42.22 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2014 5:16:08pm UTC |
| Race Finish | April 15, 2014 5:16:50pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. bubberducky (93.88 wpm) 3. paul1234 (90.72 wpm) |
| Accuracy | 98.0% |
| 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. |