View Pit Stop page for race #34 by lolaurence — Ghost race
View profile for BIG LARRY (lolaurence)
| Official speed | 78.36 wpm (67.38 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2013 8:59:17pm UTC |
| Race Finish | October 13, 2013 9:00:25pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. klibberfish (113.59 wpm) 3. zyphx (74.53 wpm) |
| Accuracy | 95.0% |
| 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. |