View Pit Stop page for race #627 by renchenchen — Ghost race
View profile for Renchenchen (renchenchen)
| Official speed | 75.01 wpm (70.39 seconds elapsed during race) |
|---|---|
| Race Start | December 22, 2014 6:46:34pm UTC |
| Race Finish | December 22, 2014 6:47:44pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. nunswithguns (92.29 wpm) 4. christhomas95 (71.69 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. |