View Pit Stop page for race #273 by indynov — Ghost race
View profile for indynov (indynov)
| Official speed | 70.92 wpm (74.45 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2016 9:54:47pm UTC |
| Race Finish | March 15, 2016 9:56:01pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. pookieface (74.38 wpm) 3. profmcdougal (60.37 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. |