View Pit Stop page for race #6018 by foobird — Ghost race
View profile for Das FoO (foobird)
| Official speed | 78.51 wpm (67.25 seconds elapsed during race) |
|---|---|
| Race Start | October 4, 2014 8:24:20pm UTC |
| Race Finish | October 4, 2014 8:25:27pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. carl_ (105.15 wpm) 2. maurizzzio (79.18 wpm) 4. fatadz (75.12 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. |