View Pit Stop page for race #577 by duckfeet — Ghost race
View profile for duckfeet (duckfeet)
| Official speed | 81.50 wpm (64.79 seconds elapsed during race) |
|---|---|
| Race Start | January 14, 2014 7:16:30pm UTC |
| Race Finish | January 14, 2014 7:17:35pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. texan (73.08 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. |