View Pit Stop page for race #368 by ps85 — Ghost race
| Official speed | 88.46 wpm (59.69 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2012 8:59:54pm UTC |
| Race Finish | July 29, 2012 9:00:54pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. jop_layout (92.46 wpm) 2. phlegmatic (89.73 wpm) |
| Accuracy | 93.0% |
| 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. |