View Pit Stop page for race #23875 by nevrclevr — Ghost race
View profile for nevrclevr (nevrclevr)
| Official speed | 74.05 wpm (71.30 seconds elapsed during race) |
|---|---|
| Race Start | October 17, 2011 9:29:50pm UTC |
| Race Finish | October 17, 2011 9:31:01pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. skillzilla (84.79 wpm) 3. musoccer (80.73 wpm) |
| Accuracy | 87.0% |
| 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. |