View Pit Stop page for race #809 by a_time_to_live — Ghost race
View profile for SomeDude (a_time_to_live)
| Official speed | 76.45 wpm (69.06 seconds elapsed during race) |
|---|---|
| Race Start | January 3, 2013 9:47:40pm UTC |
| Race Finish | January 3, 2013 9:48:49pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. paullmiller1 (85.85 wpm) 2. soulis (79.79 wpm) 5. zunken1337 (65.07 wpm) |
| Accuracy | 93.0% |
| 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. |