View Pit Stop page for race #485 by 60_wpm — Ghost race
View profile for 60 WPM (60_wpm)
| Official speed | 106.43 wpm (49.61 seconds elapsed during race) |
|---|---|
| Race Start | October 12, 2013 12:41:25am UTC |
| Race Finish | October 12, 2013 12:42:14am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. attilitus (111.43 wpm) |
| Accuracy | 97.0% |
| 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. |