View Pit Stop page for race #76 by blackcat510 — Ghost race
View profile for Canh (blackcat510)
| Official speed | 59.83 wpm (88.25 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2012 9:09:14am UTC |
| Race Finish | July 9, 2012 9:10:42am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. 10bd02006 (79.20 wpm) 2. meganchua (63.80 wpm) |
| Accuracy | 94.0% |
| 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. |