View Pit Stop page for race #198 by hotwater1228 — Ghost race
View profile for O.U. (hotwater1228)
| Official speed | 57.10 wpm (92.47 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2014 4:46:49am UTC |
| Race Finish | January 25, 2014 4:48:22am UTC |
| Outcome | No win (5 of 4) |
| Opponents |
1. spectol99 (93.90 wpm) 2. fantom_x86 (85.98 wpm) 3. melanie2525 (71.77 wpm) 4. mayo_tp01 (62.88 wpm) |
| Accuracy | 87.0% |
| 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. |