View Pit Stop page for race #16 by anclrew — Ghost race
View profile for Andy (anclrew)
| Official speed | 82.18 wpm (64.25 seconds elapsed during race) |
|---|---|
| Race Start | August 3, 2013 3:22:11pm UTC |
| Race Finish | August 3, 2013 3:23:15pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. pentalon (101.89 wpm) 2. roflmax (93.02 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. |