View Pit Stop page for race #37 by hawk778 — Ghost race
View profile for Chris (hawk778)
| Official speed | 123.14 wpm (42.88 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2013 8:56:25am UTC |
| Race Finish | September 19, 2013 8:57:08am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. fyda (130.16 wpm) 3. hag0n (96.80 wpm) 4. mylove4u (95.34 wpm) |
| Accuracy | 95.0% |
| 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. |