View Pit Stop page for race #196 by mstew354 — Ghost race
View profile for M Stew (mstew354)
| Official speed | 82.53 wpm (63.98 seconds elapsed during race) |
|---|---|
| Race Start | January 28, 2014 8:07:33am UTC |
| Race Finish | January 28, 2014 8:08:37am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. timovertim (113.28 wpm) 2. hvnhan (100.63 wpm) |
| Accuracy | 92.0% |
| 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. |