View Pit Stop page for race #25 by pball4ever — Ghost race
View profile for SeanBona (pball4ever)
| Official speed | 83.22 wpm (63.45 seconds elapsed during race) |
|---|---|
| Race Start | February 16, 2013 7:53:47pm UTC |
| Race Finish | February 16, 2013 7:54:50pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. djs_ (104.80 wpm) 2. harshbarger.a@gmail.com (93.94 wpm) 4. andiibooo (75.18 wpm) |
| Accuracy | 96.0% |
| 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. |