View Pit Stop page for race #3770 by jitterflugerpug — Ghost race
View profile for Brandon (jitterflugerpug)
| Official speed | 69.69 wpm (75.76 seconds elapsed during race) |
|---|---|
| Race Start | September 4, 2015 2:47:40am UTC |
| Race Finish | September 4, 2015 2:48:56am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. sulisagus (65.97 wpm) 4. ramblinreck (60.42 wpm) |
| Accuracy | 98.0% |
| 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. |