View Pit Stop page for race #726 by jorar91 — Ghost race
View profile for Jorge (jorar91)
| Official speed | 68.83 wpm (76.71 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2014 5:40:50am UTC |
| Race Finish | September 19, 2014 5:42:07am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. fexer (81.25 wpm) 3. gochoo (70.17 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. |