View Pit Stop page for race #31 by ninjatyperx — Ghost race
View profile for RUSTY (ninjatyperx)
| Official speed | 80.45 wpm (65.63 seconds elapsed during race) |
|---|---|
| Race Start | October 29, 2012 1:08:10am UTC |
| Race Finish | October 29, 2012 1:09:16am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. koos (99.36 wpm) 2. midc (84.10 wpm) |
| Accuracy | 90.0% |
| 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. |