View Pit Stop page for race #2613 by bonixouk — Ghost race
View profile for Federick (bonixouk)
| Official speed | 59.32 wpm (89.01 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2014 5:50:33am UTC |
| Race Finish | October 24, 2014 5:52:02am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. nankky (77.34 wpm) 3. wyzzard123 (66.71 wpm) |
| Accuracy | 91.0% |
| 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. |