View Pit Stop page for race #31 by rabidgoose — Ghost race
View profile for Jay (rabidgoose)
| Official speed | 57.43 wpm (91.94 seconds elapsed during race) |
|---|---|
| Race Start | October 25, 2013 11:21:02am UTC |
| Race Finish | October 25, 2013 11:22:34am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. ltplissken (77.68 wpm) 3. mailinh (57.14 wpm) |
| Accuracy | 90.0% |
| 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. |