View Pit Stop page for race #309 by drizzt1233 — Ghost race
View profile for drizzt (drizzt1233)
| Official speed | 86.00 wpm (61.40 seconds elapsed during race) |
|---|---|
| Race Start | May 17, 2014 1:09:06pm UTC |
| Race Finish | May 17, 2014 1:10:07pm UTC |
| Outcome | No win (5 of 8) |
| Opponents |
1. spectol99 (126.97 wpm) 3. tetsuro (93.79 wpm) 4. junia (93.25 wpm) 7. fantom_x86 (83.09 wpm) 8. mayo_tp01 (70.56 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. |