View Pit Stop page for race #7754 by masmas — Ghost race
| Official speed | 94.51 wpm (55.87 seconds elapsed during race) |
|---|---|
| Race Start | July 31, 2012 4:28:59am UTC |
| Race Finish | July 31, 2012 4:29:55am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. jessealbert23 (107.47 wpm) 4. soulclap (76.42 wpm) |
| Accuracy | 99.0% |
| 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. |