View Pit Stop page for race #1647 by jteef — Ghost race
View profile for jteef (jteef)
| Official speed | 93.33 wpm (56.57 seconds elapsed during race) |
|---|---|
| Race Start | March 25, 2012 2:59:39am UTC |
| Race Finish | March 25, 2012 3:00:35am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. kedinik (121.75 wpm) |
| Accuracy | 96.0% |
| 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. |