View Pit Stop page for race #51 by dontstop — Ghost race
View profile for Scott (dontstop)
| Official speed | 127.38 wpm (41.45 seconds elapsed during race) |
|---|---|
| Race Start | January 7, 2012 12:01:53pm UTC |
| Race Finish | January 7, 2012 12:02:35pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. ssujithrraj (82.41 wpm) 3. dafo2026 (74.15 wpm) |
| Accuracy | 100.0% |
| 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. |