View Pit Stop page for race #37 by archdemonwolf8 — Ghost race
View profile for arch (archdemonwolf8)
| Official speed | 69.38 wpm (76.10 seconds elapsed during race) |
|---|---|
| Race Start | February 22, 2013 1:56:43pm UTC |
| Race Finish | February 22, 2013 1:57:59pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. jonas9 (80.06 wpm) 2. pinkisntwell (77.97 wpm) |
| Accuracy | 92.0% |
| 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. |