View Pit Stop page for race #1010 by nemz — Ghost race
| Official speed | 97.70 wpm (54.04 seconds elapsed during race) |
|---|---|
| Race Start | December 30, 2011 12:12:55am UTC |
| Race Finish | December 30, 2011 12:13:49am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. mrlago (98.28 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. |