View Pit Stop page for race #77 by arcticwind — Ghost race
View profile for Kevin (arcticwind)
| Official speed | 91.42 wpm (57.76 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2014 12:41:29am UTC |
| Race Finish | May 16, 2014 12:42:26am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. empress812 (102.96 wpm) 3. howardshan (82.85 wpm) |
| Accuracy | 96.0% |
| 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. |