View Pit Stop page for race #5898 by brianwood16 — Ghost race
View profile for DefyingTheOdds (brianwood16)
| Official speed | 67.90 wpm (77.76 seconds elapsed during race) |
|---|---|
| Race Start | March 11, 2013 1:34:56am UTC |
| Race Finish | March 11, 2013 1:36:13am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. mcfrg (85.10 wpm) 4. khrislendltutanes (65.50 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. |