View Pit Stop page for race #2393 by katalol — Ghost race
View profile for Axel (katalol)
| Official speed | 80.94 wpm (65.23 seconds elapsed during race) |
|---|---|
| Race Start | May 8, 2014 9:43:04am UTC |
| Race Finish | May 8, 2014 9:44:10am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. lovemehobo (70.64 wpm) 3. ppubalo (62.20 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. |