View Pit Stop page for race #72 by senrosk — Ghost race
View profile for Shehroz (senrosk)
| Official speed | 96.36 wpm (54.79 seconds elapsed during race) |
|---|---|
| Race Start | August 26, 2013 1:09:39pm UTC |
| Race Finish | August 26, 2013 1:10:34pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. tuckerx187 (96.63 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. |