View Pit Stop page for race #409 by haringtonl — Ghost race
View profile for Bobby (haringtonl)
| Official speed | 116.83 wpm (45.19 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2016 2:28:29am UTC |
| Race Finish | October 6, 2016 2:29:15am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. glaba (128.12 wpm) 2. kayak1 (120.83 wpm) |
| Accuracy | 96.0% |
| 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. |