View Pit Stop page for race #128 by nightseas — Ghost race
View profile for Edwin (nightseas)
| Official speed | 82.15 wpm (64.27 seconds elapsed during race) |
|---|---|
| Race Start | July 16, 2013 2:52:52am UTC |
| Race Finish | July 16, 2013 2:53:56am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. stephen_17 (72.93 wpm) 3. minority (72.27 wpm) 4. kiethuynh (63.20 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. |