View Pit Stop page for race #91 by archievald_ingco — Ghost race
View profile for Archie (archievald_ingco)
Official speed | 80.44 wpm (65.64 seconds elapsed during race) |
---|---|
Race Start | June 28, 2013 6:31:36pm UTC |
Race Finish | June 28, 2013 6:32:42pm UTC |
Outcome | No win (4 of 5) |
Opponents |
1. playscrabble (108.69 wpm) 3. bluvarian (93.24 wpm) 5. dcohen91 (79.87 wpm) |
Accuracy | 92.0% |
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. |