View Pit Stop page for race #1958 by laurier001 — Ghost race
View profile for 4b786NI4Us (laurier001)
| Official speed | 68.96 wpm (76.57 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2014 2:06:36am UTC |
| Race Finish | June 19, 2014 2:07:53am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. dvorakdork (100.27 wpm) |
| Accuracy | 93.0% |
| 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. |