View Pit Stop page for race #19 by sk0pe — Ghost race
View profile for Pradyumn (sk0pe)
| Official speed | 65.85 wpm (80.18 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2015 10:33:22am UTC |
| Race Finish | January 10, 2015 10:34:42am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. pajahify (75.94 wpm) |
| Accuracy | 92.0% |
| 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. |