View Pit Stop page for race #21 by kaspervdw — Ghost race
View profile for Kasper (kaspervdw)
| Official speed | 88.41 wpm (59.72 seconds elapsed during race) |
|---|---|
| Race Start | September 20, 2013 12:05:35pm UTC |
| Race Finish | September 20, 2013 12:06:35pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. 100accuracy (85.25 wpm) |
| Accuracy | 93.0% |
| 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. |