View Pit Stop page for race #363 by nathanxd — Ghost race
View profile for Nathan (nathanxd)
| Official speed | 72.04 wpm (73.29 seconds elapsed during race) |
|---|---|
| Race Start | September 13, 2012 1:00:44am UTC |
| Race Finish | September 13, 2012 1:01:57am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. kylenees (79.38 wpm) 4. hotdogkc (59.70 wpm) |
| Accuracy | 92.0% |
| 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. |