View Pit Stop page for race #3140 by greenlotion — Ghost race
View profile for greenlotion (greenlotion)
| Official speed | 105.56 wpm (50.02 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2014 3:30:10am UTC |
| Race Finish | May 18, 2014 3:31:00am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. namisdavid (114.47 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. |