View Pit Stop page for race #1852 by sankidra — Ghost race
View profile for sankirtan (sankidra)
| Official speed | 60.73 wpm (86.94 seconds elapsed during race) |
|---|---|
| Race Start | December 1, 2013 7:52:06am UTC |
| Race Finish | December 1, 2013 7:53:33am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. mitchtay (82.42 wpm) 2. phibatbai (73.15 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. |