View Pit Stop page for race #200 by sayu — Ghost race
| Official speed | 64.61 wpm (81.72 seconds elapsed during race) |
|---|---|
| Race Start | November 17, 2012 9:13:44pm UTC |
| Race Finish | November 17, 2012 9:15:05pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. tryzerlol (108.14 wpm) 2. kzk7 (91.66 wpm) |
| Accuracy | 91.0% |
| 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. |