View Pit Stop page for race #211 by sidcode — Ghost race
View profile for Sid (sidcode)
| Official speed | 82.03 wpm (64.37 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2015 5:37:00pm UTC |
| Race Finish | March 9, 2015 5:38:04pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. lore_best (78.65 wpm) 3. djshagggyd (67.11 wpm) |
| Accuracy | 95.0% |
| 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. |