View Pit Stop page for race #994 by shane92187 — Ghost race
View profile for Shane (shane92187)
| Official speed | 94.98 wpm (55.59 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2012 4:28:50am UTC |
| Race Finish | June 25, 2012 4:29:45am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. alister1986 (147.40 wpm) 2. elbingo (107.67 wpm) |
| Accuracy | 98.0% |
| 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. |