View Pit Stop page for race #195 by minpojke — Ghost race
View profile for Minpojke (minpojke)
| Official speed | 106.56 wpm (49.55 seconds elapsed during race) |
|---|---|
| Race Start | July 10, 2013 4:58:24am UTC |
| Race Finish | July 10, 2013 4:59:13am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. rob43 (118.97 wpm) |
| Accuracy | 96.0% |
| 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. |