View Pit Stop page for race #507 by leptir — Ghost race
View profile for lolee (leptir)
| Official speed | 101.07 wpm (52.24 seconds elapsed during race) |
|---|---|
| Race Start | May 20, 2011 2:24:29am UTC |
| Race Finish | May 20, 2011 2:25:21am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. ghall (110.17 wpm) 3. yuyues (98.53 wpm) |
| Accuracy | 92.0% |
| 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. |