View Pit Stop page for race #208 by efang — Ghost race
View profile for efang (efang)
| Official speed | 78.83 wpm (66.98 seconds elapsed during race) |
|---|---|
| Race Start | June 29, 2013 7:46:40pm UTC |
| Race Finish | June 29, 2013 7:47:47pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. fckcarrots (104.96 wpm) 2. slow_joe (81.33 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. |