View Pit Stop page for race #650 by kittyman31 — Ghost race
View profile for FS (kittyman31)
| Official speed | 72.06 wpm (73.27 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2015 12:32:29am UTC |
| Race Finish | May 9, 2015 12:33:43am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. dvorakdork (90.83 wpm) 2. pidude314 (74.98 wpm) |
| Accuracy | 98.0% |
| 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. |