View Pit Stop page for race #10 by dqmaniac — Ghost race
View profile for dq (dqmaniac)
| Official speed | 120.85 wpm (43.69 seconds elapsed during race) |
|---|---|
| Race Start | August 9, 2015 11:58:29am UTC |
| Race Finish | August 9, 2015 11:59:12am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. welneco (92.56 wpm) 3. mayo_tp01 (82.59 wpm) 4. kouchanman (63.01 wpm) |
| Accuracy | 98.0% |
| 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. |