View Pit Stop page for race #44 by musoccer — Ghost race
View profile for Greg (musoccer)
| Official speed | 80.73 wpm (65.40 seconds elapsed during race) |
|---|---|
| Race Start | October 17, 2011 9:29:50pm UTC |
| Race Finish | October 17, 2011 9:30:55pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. skillzilla (84.79 wpm) 4. nevrclevr (74.05 wpm) |
| Accuracy | 94.0% |
| 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. |