View Pit Stop page for race #159 by raka — Ghost race
| Official speed | 93.69 wpm (56.36 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2011 6:05:51pm UTC |
| Race Finish | September 2, 2011 6:06:47pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. siddhant.alok@gmail.com (73.88 wpm) 4. mwrona (68.66 wpm) |
| Accuracy | 98.0% |
| 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. |