View Pit Stop page for race #1715 by slowtyper4evr — Ghost race
View profile for Slow (slowtyper4evr)
| Official speed | 72.08 wpm (73.25 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2015 6:26:31pm UTC |
| Race Finish | February 11, 2015 6:27:44pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. gl2993 (74.30 wpm) |
| Accuracy | 95.0% |
| 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. |