View Pit Stop page for race #70863 by dufour — Ghost race
View profile for DUFOUR (dufour)
| Official speed | 95.32 wpm (55.39 seconds elapsed during race) |
|---|---|
| Race Start | June 4, 2011 4:35:41pm UTC |
| Race Finish | June 4, 2011 4:36:36pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. yuyues (111.36 wpm) 3. rahzero (84.19 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. |