View Pit Stop page for race #73 by windycruse — Ghost race
View profile for J (windycruse)
| Official speed | 87.52 wpm (60.33 seconds elapsed during race) |
|---|---|
| Race Start | June 5, 2015 6:13:41am UTC |
| Race Finish | June 5, 2015 6:14:41am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. lbjturnup (89.68 wpm) 3. sammydvorak (75.39 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. |