View Pit Stop page for race #1953 by grey2 — Ghost race
| Official speed | 73.31 wpm (72.02 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2013 10:18:43am UTC |
| Race Finish | May 7, 2013 10:19:55am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. bardhoner (91.19 wpm) 2. mqrius (78.80 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. |