View Pit Stop page for race #315 by iantilp — Ghost race
View profile for Ian (iantilp)
| Official speed | 77.47 wpm (68.16 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2014 3:08:15am UTC |
| Race Finish | June 18, 2014 3:09:23am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. aurash (85.83 wpm) 2. foobird (85.08 wpm) 4. dahaak (69.96 wpm) 5. gretsch (68.93 wpm) |
| Accuracy | 97.0% |
| 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. |