View Pit Stop page for race #1849 by _rock — Ghost race
View profile for rocky (_rock)
| Official speed | 99.70 wpm (52.96 seconds elapsed during race) |
|---|---|
| Race Start | September 4, 2013 1:31:21am UTC |
| Race Finish | September 4, 2013 1:32:14am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. kayak1 (86.38 wpm) 3. ten10 (77.70 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. |