View Pit Stop page for race #634 by paulboston — Ghost race
View profile for paultyperacer@gmail.com (paulboston)
| Official speed | 88.22 wpm (59.85 seconds elapsed during race) |
|---|---|
| Race Start | September 3, 2013 5:00:11pm UTC |
| Race Finish | September 3, 2013 5:01:10pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. kingeric (110.28 wpm) |
| Accuracy | 91.0% |
| 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. |