View Pit Stop page for race #226 by jplow2 — Ghost race
View profile for asdf (jplow2)
| Official speed | 85.90 wpm (61.47 seconds elapsed during race) |
|---|---|
| Race Start | August 20, 2013 2:44:57pm UTC |
| Race Finish | August 20, 2013 2:45:58pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. baskoroi (96.00 wpm) 2. joenasha10 (88.98 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. |