View Pit Stop page for race #459 by beth5507 — Ghost race
View profile for Beth (beth5507)
| Official speed | 74.68 wpm (70.70 seconds elapsed during race) |
|---|---|
| Race Start | March 8, 2014 10:35:57pm UTC |
| Race Finish | March 8, 2014 10:37:08pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. ek81 (98.27 wpm) 3. darkec (74.04 wpm) |
| Accuracy | 94.0% |
| 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. |