View Pit Stop page for race #22 by eleh — Ghost race
| Official speed | 75.57 wpm (69.87 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2012 12:43:23pm UTC |
| Race Finish | October 13, 2012 12:44:33pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. ujederdhesi (64.58 wpm) |
| Accuracy | 94.0% |
| 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. |