View Pit Stop page for race #256 by ashlie_marie — Ghost race
View profile for Ashlie (ashlie_marie)
| Official speed | 79.10 wpm (66.75 seconds elapsed during race) |
|---|---|
| Race Start | February 22, 2014 2:48:16pm UTC |
| Race Finish | February 22, 2014 2:49:23pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. twentey (65.01 wpm) 3. hekri (62.82 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. |