View Pit Stop page for race #1184 by jonday87 — Ghost race
View profile for Jon Day (jonday87)
| Official speed | 69.58 wpm (75.88 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2012 8:34:51pm UTC |
| Race Finish | January 11, 2012 8:36:07pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. phogue (100.06 wpm) 3. rugoso (77.52 wpm) |
| Accuracy | 91.0% |
| 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. |