View Pit Stop page for race #1544 by pabl0juan — Ghost race
View profile for pabl0 (pabl0juan)
| Official speed | 64.47 wpm (81.90 seconds elapsed during race) |
|---|---|
| Race Start | May 1, 2013 1:31:47pm UTC |
| Race Finish | May 1, 2013 1:33:09pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. nexd (104.81 wpm) 4. gajuwakaghajini (63.47 wpm) |
| Accuracy | 94.0% |
| 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. |