View Pit Stop page for race #897 by paul676 — Ghost race
View profile for Paul (paul676)
| Official speed | 102.33 wpm (51.60 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2015 10:20:20pm UTC |
| Race Finish | April 28, 2015 10:21:12pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. heavyseas (110.56 wpm) 3. busey (66.92 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. |