View Pit Stop page for race #591 by kep1n — Ghost race
View profile for kep1n (kep1n)
| Official speed | 78.11 wpm (67.60 seconds elapsed during race) |
|---|---|
| Race Start | October 26, 2012 9:14:25pm UTC |
| Race Finish | October 26, 2012 9:15:32pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. jzcheetah (88.65 wpm) 4. quelmdrash (72.69 wpm) |
| Accuracy | 99.0% |
| 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. |