View Pit Stop page for race #2075 by krys317 — Ghost race
View profile for Krystina (krys317)
| Official speed | 92.49 wpm (57.09 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2014 4:20:50am UTC |
| Race Finish | February 5, 2014 4:21:47am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. phucker101 (79.79 wpm) 4. crasyfingers (79.09 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. |