View Pit Stop page for race #1252 by refsteon — Ghost race
| Official speed | 99.21 wpm (53.22 seconds elapsed during race) |
|---|---|
| Race Start | November 20, 2012 11:59:44am UTC |
| Race Finish | November 20, 2012 12:00:37pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. aram90 (119.28 wpm) 3. lepayo (81.78 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. |