View Pit Stop page for race #3660 by foobird — Ghost race
View profile for Das FoO (foobird)
| Official speed | 83.60 wpm (63.16 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2014 4:14:08am UTC |
| Race Finish | July 12, 2014 4:15:12am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. nar8789 (87.88 wpm) 4. digitalspenz (78.45 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. |