View Pit Stop page for race #1852 by badzerror — Ghost race
View profile for Oatty (badzerror)
| Official speed | 69.21 wpm (76.29 seconds elapsed during race) |
|---|---|
| Race Start | July 31, 2011 8:43:54am UTC |
| Race Finish | July 31, 2011 8:45:10am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. luftkastel (113.97 wpm) 2. ryanshirk (88.18 wpm) 3. its_a_new_beggining (84.72 wpm) 4. patrickjason91 (71.72 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. |