View Pit Stop page for race #1135 by goodmoneyinc — Ghost race
View profile for Inc (goodmoneyinc)
| Official speed | 84.52 wpm (62.47 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2013 1:33:36am UTC |
| Race Finish | October 31, 2013 1:34:39am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. r4nd4ll (74.57 wpm) |
| Accuracy | 96.0% |
| 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. |