View Pit Stop page for race #487 by stephaniemay — Ghost race
View profile for Stephanie May (stephaniemay)
| Official speed | 89.07 wpm (59.28 seconds elapsed during race) |
|---|---|
| Race Start | September 13, 2014 1:42:36am UTC |
| Race Finish | September 13, 2014 1:43:36am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. majhatiger (116.60 wpm) 2. dustywusty (93.36 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. |