View Pit Stop page for race #1440 by jonpwn1 — Ghost race
View profile for Jon (jonpwn1)
| Official speed | 67.82 wpm (77.85 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2013 1:56:53am UTC |
| Race Finish | October 24, 2013 1:58:11am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. achacon1 (76.78 wpm) 4. hahayoulose (61.73 wpm) |
| Accuracy | 94.0% |
| 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. |