View Pit Stop page for race #2528 by arindam26 — Ghost race
View profile for SOAD (arindam26)
| Official speed | 80.49 wpm (65.60 seconds elapsed during race) |
|---|---|
| Race Start | January 13, 2013 4:36:04pm UTC |
| Race Finish | January 13, 2013 4:37:09pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. shaxigaming (83.04 wpm) 2. jonas9 (82.04 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. |