View Pit Stop page for race #649 by tarr645 — Ghost race
View profile for tstats[tarr645] (tarr645)
| Official speed | 69.15 wpm (76.36 seconds elapsed during race) |
|---|---|
| Race Start | October 15, 2012 11:00:37pm UTC |
| Race Finish | October 15, 2012 11:01:54pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. captainblood (59.32 wpm) |
| Accuracy | 97.0% |
| 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. |