View Pit Stop page for race #1145 by sledge_hammer — Ghost race
View profile for Sledge (sledge_hammer)
| Official speed | 75.96 wpm (69.51 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2011 3:42:09am UTC |
| Race Finish | May 11, 2011 3:43:18am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. bsulli10 (100.09 wpm) 4. iubyont (70.70 wpm) |
| Accuracy | 95.0% |
| 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. |